On Saturday night I had a number of produce in the fridge that I wanted to use along with some chicken breasts that I defrosted. I frequently saute zucchini and tomatoes, but I felt that there must be something else I could do with these veggies that was a bit more creative and fun. Enter Foodily. This website is awesome. In one box you type the ingredients you have, in the other box you type ingredients you do not want and it comes up with recipes from all over the web that fit your search. Awesome! I can only imagine that this is even better for someone who wants to avoid things like nuts or gluten. The other cool thing about Foodily--you can share what you made on Facebook. I know I am sharing what I am eating all the time on Facebook, but I would love to hear what you guys are eating too. I am definitely going to be using this website a lot throughout the summer.
Now onto the recipe--From my options on Foodily, I chose a recipe from Williams and Sonoma.
4 boneless skinless chicken breasts, flattened to an even thickness
2 tbs EVOO
2 cups of grape tomatoes
2 zucchini, chopped into 1/2 inch chunks
2 tbs of chopped shallots
1/2 cup dry white wine
1/3 cup kalamata olives, chopped roughly
1 tsp rosemary, chopped
salt & pepper to taste
1) In a large frying pan, heat 1 tbs of EVOO and add the zucchini, cooking until golden brown, about 6 minutes. Add the shallots and cook for about 1 minute. Add the tomatoes and cook for 2 minutes. Season with salt & pepper and set aside.
2) Season the chicken breasts with salt & pepper. Heat the other tbs of EVOO in the pan and add the chicken. Saute the chicken, browning each side, turning only once. It should be about 5 minutes for each side. The chicken is done with you can touch the center and it feels firm. Set aside.
3) Add the wine to the skillet and bring to a boil. Add the veggies with the addition of the olives the chicken and cook for 2-3 minutes until heated. Serve with brown rice, quinoa or orzo. Drizzle the wine sauce over the chicken and the veggies.
* I changed this recipe by adding the olives later in the cooking. I personally do not like when my entire dish tastes like olives and this minimized the olive taste while still allowing me to enjoy them.
* I did not add the chicken back to the wine and veggies cooking, however if I did this recipe again, I would most definitely do this as I think it returns a bit of moisture to the chicken and really adds a bit more flavor. The chicken was sort of "blah" when I did it as the recipe suggest. I would also maybe season the chicken with a bit of rosemary.