Lemon Dill Chicken with Vegetables Medley
4 pieces skinless boneless chicken, thawed
salt, to taste
pepper, to taste
garlic powder, to taste
dried lemon, to taste
dill, to taste
2 Summer (yellow) squash, sliced
2 patty (green) squash, sliced
Coat a large non-stick skillet with olive oil. Heat the skillet for several minutes over medium-high heat. Place the chicken into the skillet so that the pieces do not overlap. Pan-fry for 4-5 minutes per side or until nicely browned on the outside and cooked through. Finish with a splash of fresh lemon juice.
While the chicken is cooking, bring the squash in 2-3 quarts of salted water to a boil in a covered saucepan. Do not replace the lid. Bring back to a boil and cook for 1-2 minutes until crisp tender.
Stir in some dried dill, if desired, and season to taste with salt and pepper.
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