This is a dish I threw together using some veggies we had on hand from our Rosedale Farm membership and it was fantastic!
2 chicken breasts (cut in half and flattened a bit)
2 medium to large tomatos, diced
Garlic. Lots of it.
1 onion, diced
salt and pepper
italian herbs (oregano, rosemary, and thyme are what I used)
Zucchini and Summer Squash, diced
This is a dish I cooked by rote so the amounts are to taste/what you have. I think I used 1 large zucchini and 2 small yellow squash, so the amounts are about even.
In a large pan, heat oil over medium high. Add garlic (I just used the frozen Trader Joe garlic - I find they arent as strong tasting so throw in extras) Season the chicken with salt, pepper, herbs and add to hot pan. When you flip teh chicken (7 minutes or so, well browned) also add the tomatos. Pan should still be hot so the tomatos will break down and brown a bit too. Stir the tomatos occasionally and cook to finish the chicken.
Meanwhile in a second large pan, cook the squash and onions plus oil over medium high heat to brown. Add the squash and onion mixture to the chicken and tomatos once both are well browned and the chicken is cooked through. Top with grated parmesan cheese and add some more garlic, salt, pepper, and herbs to taste. The half breasts plus lots of hearty veggies made this a good dish if you are trying to up your veggies at dinner/lower your meat intake.
SO good and came together quickly and easily. You could do it all in one pan, but them not likely to get the sear on the veggies, which I liked. This would be good with a whole wheat pasta, too. Maybe rotini.