Farmers' Market Chicken

Name: Farmers' Market Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 237 milliliters diced carrot; 946 milliliters hot cooked long-grain rice; 2 Tbsps dry vermouth; 2 teaspoons chopped fresh rosemary; 1 garlic clove, minced; 2 Tbsps Italian-seasoned breadcrumbs; 298 grams low-salt chicken broth; 1 Tbsp olive oil; 237 milliliters diced red onion; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves; 3 Tbsps tomato paste; 237 milliliters diced yellow squash; 237 milliliters diced zucchini

For $1.1 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 398 calories, 11g of protein, and 5g of fat per serving. This recipe serves 4. Not A mixture of rosemary, vermouth, rice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

Equipment you will use

Whisk

Bowl

Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.

Ingredients you will need

Breadcrumbs

Whole Chicken

Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and saut 6 minutes on each side.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Remove chicken from pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add the carrot, onion, squash, zucchini, and vermouth to pan, and saut 5 minutes, stirring occasionally. Return chicken to pan, and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes.

Ingredients you will need

Vermouth