When it comes to eating summer is one of my favorite seasons. I am a fruit and vegetable person so summer signifies the Farmers Market Season. I sometimes tend to over buy and tonight was one of those nights I needed to use the veggies in my refrigerator. This is a great meal and could very  easily be adapted to the grill. If you do cook inside it is an almost one skillet meal.

FARMERS MARKET CHICKEN

Recipe as written yields 3 servings.

1 tablespoon olive oil

1/2 red onion diced

Fresh oregano, thyme and rosemary

1/2 cup low sodium chicken broth

9 oz. boneless skinless chicken breast

1 medium zucchini chopped

1 green pepper chopped

2 medium tomatoes chopped

1 bunch asparagus chopped

1 cup brown rice (uncooked)

1.  Heat olive oil in skillet on medium heat

2. Add red onion and sauté until tender (2-3 minutes)

3. Add chicken breast rosemary, thyme and oregano and saute for 3 minutes

4. Add asparagus saute for 3 minutes

5. Add 1/2 cup of chicken broth

6. Add tomato, zucchini and peppers

7. Cover and cook for 10 minutes.

8. Cook brown rice while chicken and vegetables are cooking.

9. Place 1/2 cup rice on dish and put 3 oz. chicken and vegetables on top. Serve immediately

You can use rice, pasta or quinoa. It is a quick meal and only 280 calories per serving.

Enjoy!