Thursday, April 29, 2010

Baked Baby Zucchinis and Chicken

If you have a farmers market in your town, you should definitely support it by going there. I know things are a lot more expensive than at the supermarket, but small local farms are also much more expensive to run than those mass produced farms that ship veggies across the country when they are still not ripe. If nothing else, it is a pleasant experience seeing all the vendors and their booths.

Last weekend I visited our local farmers market in Sunnyvale, and bought some organic baby squashes and zucchinis.

2 chicken breasts
1 lb of baby squashes and zucchinis
1 pepper
1 carrot
4 small potatoes
fresh rosemary
salt, pepper, paprika, vegeta or other seasoning salt
olive oil

Preheat the oven to 400F.

Wash all the veggies, cut up potatoes, carrot and pepper. Leave baby squashes and zucchinis whole. Place all the veggies into a large bowl. Sprinkle the spices to taste and mix.

Cut each chicken breast into two thin slices.

Season them on both sides.

Place the chicken on the bottom of the baking dish. Then add oil to cover the bottom.

Place seasoned veggies over the chicken. Distribute rosemary branches in between the vegetables.

Bake at 400F for 1 hour. Then turn the chicken, and bake for another 30 minutes.

Featured products:

1 comment: