My kitchen is ringed by windows. That seems like a good idea except when the temperatures get to extremes and stay that way. Then it’s either awfully cold or really warm.
In winter when it’s too cold, the easiest and tastiest solution is to make something that comes together quickly, but has to spend some time in the oven.
In summer, I still go for quick, but it has to be something that cooks just like that. (I have central air, but my personal frugality makes me loathe to turn it on, even when I should.)
And I am not much on eating carry-out or fast food, so cook I must do, no matter what the temperature is back in my kitchen.
So this recipe from spice king McCormick caught my eye for a couple reasons. It a one-pan dinner that has just a few ingredients. Prep time is 15 minutes, and it cooks in another 15. It also uses a lot of what I just bought at the farmers market. The dish makes 6 servings, which for my family means leftovers for lunch or a repeat dinner, another reason recipes get a thumbs up from me. (I like eating well, I just don’t like to take too much time prepping and cooking so I can do it.)
McCormick mentions that you also can use the same amount of skinless, boneless chicken breasts if that’s what you have on hand. (Just cut them into strips.) And zucchini can take the place of yellow squash.
ITALIAN CHICKEN & VEGETABLE SKILLET
MAKES 6 SERVINGS
2 tablespoons olive oil
1¼ pounds chicken tenders
2 teaspoons Italian seasoning
2 teaspoons seasoned salt
1 cup grape tomatoes
1 cup green beans, cut into 2-inch pieces
1 cup sliced yellow squash
½ cup bell pepper strips
½ cup onion, sliced
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
PHOTO: From McCormick.com