Thyme Chicken with Squash and Peppers

February 5, 2013

All the credit for this simple, delicious supper has to go to my new fiancé. He knows his way around the kitchen and took over last night while I was getting my yoga on. The thyme in this dish will make your kitchen smell amazing and I bet that you will eat every bite and wish you cooked extra for a sandwich the next day!

To buy:

3 chicken breasts
salt and pepper
3 tablespoons butter
9 thyme sprigs
3 garlic cloves, minced
2 yellow squash, cut into rounds
1 red pepper, thickly chopped
olive oil

Thyme Chicken with Squash and Peppers: (serves 3)

chicken:

heat a heavy skillet over medium heat
season both sides of the chicken with salt and pepper
add a tablespoon of butter to heated skillet
add 2 garlic cloves to butter
add chicken, cook 6 to 8 minutes or until golden brown
flip chicken; add a tablespoon or two of butter to the top of the chicken and toss some thyme sprigs into the pan
as butter melts, spoon over chicken, cooking until chicken is done all the way through

roasted squash and peppers:

toss vegetables with a few thyme sprigs, a tablespoon or two of olive oil, salt and pepper and 1 garlic clove
spread on a cookie pan and roast for 10-15 min depending on the size of your vegetables