As the sun warms the air and gardens burst with vibrant colors, there’s no better time to celebrate the flavors of summer than with a delicious dinner that’s quick to make. Inspired by a trip to the mall with my mom, we stopped into Sur la Table to poke around. There, they were sampling a chicken and vegetable dish, cooked with an Herbs de Provence oil. The sample worked – and we added the Herbs de Provence oil to our basket with determination to replicate the dish at home. In my family, this dish is affectionately called Sur la Chicken, an homage to its place of origin, but on Letters H, we’ll just stick with Summer Vegetable Skillet. After years of making Sur la Chicken, I have crafted this recipe that brings together the essence of the season: Easy, Healthy Chicken and Summer Vegetable Skillet with Garlic Herb Rice.
Embracing the Essence of Herbs de Provence
Herbs de Provence, a fragrant blend typically including thyme, rosemary, and other aromatic herbs, lends its unique flavor profile to this dish. How is it different from italian seasoning? The secret is lavender. Herbs de Provence typically includes dried lavender, adding a unique floral taste to the dish. You can buy Herbs de Provence oil, or, you can simply infuse olive oil with this herbaceous medley. It adds a depth of taste that perfectly complements the fresh vegetables and tender chicken.
Don’t have herbs de provence oil? No worries! You can infuse your own by mixing the olive oil and seasoning together.
Why This Recipe Is Perfect for Summer
This Chicken and Summer Vegetable Skillet with Garlic Herb Rice is not only bursting with seasonal flavors but also incredibly easy to prepare. A 30 minute meal, you can have a nutritious and satisfying meal on the table as a fast dinner, making it the perfect busy weeknight meal or lazy weekend dinners. Packed with fresh vegetables and lean protein, it’s a healthy choice that doesn’t compromise on taste.
The herbs de Provence oil adds a touch of sophistication, elevating this simple skillet dish to a new level of culinary delight. Whether you’re hosting a backyard gathering or simply treating yourself to a taste of summer, this recipe promises to delight your taste buds and leave you craving more.
So, gather your ingredients, embrace the flavors of the season, and savor every bite of this Easy, Healthy Chicken and Summer Vegetable Skillet with Garlic Herb Rice. Let it be a reminder that delicious meals don’t have to be complicated, and sometimes, the best recipes come from unexpected inspirations and a touch of creativity. Happy cooking, and bon appétit!
Easy, Healthy Summer Vegetable Skillet
Equipment
- Large skillet I used my 3.5 q cast iron Le Creuset braiser for this recipe. Any large pan will work perfectly.
- Small saucepan
Ingredients
Vegetable and chicken skillet
- 2 tbsp Olive oil extra virgin, or herbs de Provence
- 1 Summer squash chopped into bite size pieces
- 1 Zucchini chopped into bite size pieces
- 1 ½ c Cherry tomatoes halved or whole
- 1 Small red onion chopped
- 1 tbsp Herbs de Provence seasoning omit if you are using herbs de Provence oil
- 1 lb Boneless skinless chicken breast or chicken thighs cut into bite size pieces
- Salt and pepper to taste
Garlic Herb Rice
- 1 tsp Olive oil for sauteing
- 1 tsp Minced garlic about one clove
- ½ tsp Italian seasoning can use herbs de Provence
- 2 c Rice instant or jasmine
- 2 c Water if using instant, if using jasmine, cook according to package instructions
Instructions
Vegetable and chicken skillet
- In the skillet, heat olive oil over medium heat.
- Add herbs de Provence (omit if using herbs de Provence oil), summer squash and zucchini and saute for 8 minutes, stirring to prevent sticking.
- Add onion and chopped red onion and cook for an additional 5, stirring to prevent sticking
- Push vegetables to one side of the pan and add chicken and salt and pepper to taste. Cook until internal temperature reaches 165℉, or about 7 minutes.
- Serve over ½ cup of Garlic Herb Rice.
Garlic Herb Rice
- In a small pot, add olive oil over medium heat.
- Add minced garlic and seasoning and saute until fragrant.
- Cook rice in small pot according to package instructions. For instant rice, add one cup of water and bring to a boil. Add rice, stir, reduce heat to low, and cover for 5 minutes. Fluff rice with a fork.
Notes
- This recipe is excellent for meal prepping, and can be stored in the refrigerator for up to 4 days.
- You don’t have to use rice as your base, try using quinoa or pasta!
