Farmers Market Chicken

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.


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.


This entry was posted in recipes and tagged , . Bookmark the permalink.

2 Responses to Farmers Market Chicken

  1. This looks so yummy. I’m going to make this for my family. We go to the farmers market every Saturday and love all the fresh vegies too. Thanks for sharing. 🙂

  2. katsbynp says:

    I took it for lunch today and the leftovers were even better. Thanks for all your support

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s