As a part-time gig, I deliver produce for a company that works with local farmers, so I keep up with what’s in season. Among the many things starting to come in off the fields, Summer squash is making its debut. I love this stuff. It’s versatile, it’s healthy, it’s tasty. You can grill it, stuff it, or sneak it into desserts. Plus it’s easy. I recently perused my fridge and put together this little gem in a jiffy. Great for a weeknight meal that takes practically no time at all, yet still pleases the whole family.
Chicken & Squash Bake
- 4-6 chicken breasts
- 3-4 yellow Summer squash, sliced
- 1-2 bunches arugula, roughly chopped
- 14 ounces tomato sauce
- 8-10 ounces Parmesan cheese, shredded
- salt, pepper, garlic & onion powders, to taste
Preheat oven to 400º. Tidy up your chicken breasts by removing any extra fat, etc. then season them on both sides with salt, pepper, onion powder, and garlic powder. Place in a baking dish so that they are touching but not overlapping.
Layer squash slices on top of chicken, covering completely. Top with arugula. Liberally cover with tomato sauce. I happen to know a great recipe if you need one. 😉 Top with Parmesan cheese. Season once more with salt, pepper, garlic and onion powders.
Bake for about 25-35 minutes or until chicken is cooked through. Marvel at the ease and deliciousness of it all.