I am looking for healthy and delicious ways to cook my garden vegetables, and also ways to make a meal quickly and easily. With bowls full of tomatoes, a fridge full of zucchini and some chicken breasts ready to cook, I went to work on this recipe. It doesn’t necessarily photograph well, but it tasted delicious. It is inspired by the Hellmans and parmesan cheese chicken recipe.
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 tsp minced garlic
- 1 large zucchini diced
- 8 medium tomatoes diced
- 1 package frozen spinach thawed and drained
- 1 tsp sea salt
- 1/2 tsp pepper
- 4 skinless boneless chicken breasts
- 3/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1/4 cup grated parmesan cheese for topping
Heat the olive oil in a large pan over medium heat.
Add the onions and garlic, heat until brown.
Add the zucchini and cooked until browned.
Add the tomatoes, spinach, salt and pepper. Heat on medium-low for ten minutes.
Add the chicken to the pan, cover and heat on medium for 15 minutes.
Mix the mayonnaise and parmesan cheese in a small bowl, top each chicken breast with some of this mixture until it is all use up. Cover and heat for another 15 minutes.
Serve the chicken breast over rice.
Top with a large spoonful of vegetable mixtures and a sprinkling of parmesan cheese.
I had to drain some of the liquid out of the vegetable mixture before adding the chicken because I didn’t properly drain the spinach. If you are finding it is very watery, I recommend you do the same. This is how it looked before I drained it.
You can also use greek yogurt in place of the mayonniase, and the powdered parmesan cheese would likely work well too. It has a sweet flavour from the fresh tomatoes, and it’s packed full of nutrients!
How are you eating your garden vegetables?