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Chicken Summer Squash and Tomatoes

Course Main Course
Cuisine American
Keyword 30 minute meal, black olives, chicken, roasted tomatoes, summer squash, yellow squash, zucchini
Cook Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1-1.5 pounds Boneless Skinless Chicken Breast, cubed in 1/2 inch pieces
  • 4 Tablespoons Olive Oil, divided
  • 2 cups Zucchini, sliced 1/4 inch thick
  • 2 cup Yellow Squash, sliced 1/4 inch thick
  • 2 cups Sweet Onions, sliced
  • 4 cloves Garlic, minced
  • 1 14.5 ounce can Petite Diced Tomatoes, with juices
  • 1/4 cup White Wine
  • 2 Tablespoons Tomato Paste
  • 1 6 ounce can Small Black Olives, drained
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1 Tablespoon Fresh Parsley, chopped
  • Salt and Pepper, to taste

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook through, about 5 minutes. Remove the chicken to a plate and cover.

  2. Add the remaining 2 tablespoons of olive oil. Add in the onions and season with salt and pepper. Saute for about 2 minutes.

  3. Next, add the zucchini, yellow squash, and can of diced tomatoes with the juices and season with salt and pepper. Cook until almost all the liquid is gone, about 3-4 minutes.

  4. Add the garlic and stir for about 1 minute. Pour in the white wine and tomato paste. Add the oregano, basil and parsley. Stir thoroughly and cook for about 3-4 minutes to reduce the wine.

  5. Put the chicken back in and add in the olives. Stir everything together and warm for about 2 minutes.