Barbara Fairchild Chick In The Garden |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The “Teddy Bear Song” country music singer shares a healthy Southern recipe Ingredients:
4 boneless, skinless chicken breast halves |
1 tbsp. olive oil |
1 tbsp. chopped fresh oregano or 1 tsp. dried, or 1/2 tsp. dried rosemary, crushed (plus additional for garnish) |
salt and ground black pepper to taste |
one 141/2-oz. can diced tomatoes with garlic and onion |
1 green pepper, cut into matchsticks |
1 large carrot, cut into matchsticks |
1 medium-sized zucchini, cut into matchsticks |
small pitted olives to taste |
2 cups cooked rice |
Directions:
1. Heat the oil in a large nonstick skillet
2. over medium-high heat.
3. Cook the chicken, turning once, for six minutes or until golden brown.
4. Sprinkle with oregano or rosemary and season with salt and pepper, if you like.
5. Add all of the remaining ingredients except the olives, additional oregano or rosemary, and rice and bring to a boil. Reduce heat.
6. Cover and simmer for 3 minutes.
7. Uncover and cook over medium-high heat for 5 minutes, or until the chicken juices run clear.
8. Transfer to a platter, garnish with olives and oregano or rosemary and serve with rice if desired.
9. Serves 4
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