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Wednesday, August 03 2016

Dig in to a succulent chicken dinner that highlights the best of the summer harvest. A quick saute dresses up summer squash and deli-roasted chicken, while fresh arugula lends irresistible zip.


1 - pound purchased roasted chicken, chilled
3 - tablespoons olive oil
4 - small yellow summer squash, cut in quarters lengthwise or 2 medium
2 - cloves garlic, thinly sliced
1 - cup yellow grape or cherry tomatoes
Small fresh arugula leaves

Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.
Nutrition Facts (Chicken with Summer Squash)
Per serving: 385 kcal cal., 21 g fat (4 g sat. fat, 4 g polyunsaturated fat, 11 g monounsatured fat), 125 mg chol., 277 mg sodium, 6 g carb., 2 g fiber, 0 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email

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