Summer Eating

It's probably not a huge revelation to state that I cook and eat differently in the summer time.  Bounty from the garden demands it and the hot weather welcomes a lighter approach than I would use in the cooler months of the year.  And the ever present zucchini begs me to use it on a daily basis.  Here is a  quick dinner to throw together.  With so many vegetable in this dish, you can't help but feel healthier.

Summer Chicken Bake

4  Chicken breast halves

cut up squash, zucchini, green peppers, eggplant,  onions,  about 3 cups total

Salsa if you like it spicey/ canned diced tomatoes if you like it milder.

Spray a baking dish with non-stick spray

Place the chicken pieces in the dish, spread the vegetables around the chicken

Cover the chicken and vegetables with the salsa or tomatoes

Cover the dish with foil and bake in a 350 degree oven for 45 minutes.  uncover and continue cooking until chicken is cooked through and the vegetables are fork tender.

Sprinkle with your favorite shredded cheese if desired.

 Serve with angel hair pasta, or rice if desired.

Yum!