♥ For my nephew, Benton, who, while visiting last week, wanted to come back to my house and eat because he liked my food. Love you!
Simple. Clean. Whole. That’s what I LOVE about summer! The fresh produce is bountiful and cheap. Here is our dinner from Monday night- Creamy Feta and Zucchini Chicken with Green Beans, Peaches, and Caramelized Onion Salad.
I have taught my kids to try new things, and they are more than welcomed to say “No thank you. I don’t care for it.” once they taste it. Sometimes they are surprised by what they do indeed like. Whenever I grill zucchini, I find Joel coming up to me and asking for some. He eats it like it’s a carrot (after it’s cooled some of course!) and then runs off to play. Aleyah and Anna don’t care for it, but I did ask that they try the feta, zucchini, and sun dried tomato topping I made for the chicken. And Aleyah found that she liked the flavors together and asked for more.
The green bean, peach, and caramelized onion salad was inspired by a dish at the 4th of July picnic we went to. I wasn’t sure who made it so I couldn’t ask for the recipe, hence I created my own version.
Creamy Feta and Zucchini Chicken
*On sale this week at Publix
- 4 Greenwise Publix chicken breasts*
- olive oil
- 4 garlic cloves, minced
- Salt and pepper
- 1 large zucchini, sliced into 4-6 lengthwise pieces
- 1/2 cup feta cheese (President’s Feta cheese coupon for $1.00 off)
- 1/4 cup sun dried tomatoes, chopped
- 1 tablespoon fresh basil, chopped
Drizzle chicken and zucchini with olive oil, S&P, and garlic. Grill chicken over medium low heat until internal temp. is 160 degrees. Pull off grill and allow to rest 5 minutes before slicing. Grill zucchini about 10 minutes, flipping until each side has grill marks. Chop zucchini into pieces and place in a bowl. Add in feta, basil, and sun dried tomatoes. Top each serving of chicken with desired amount of feta and zucchini topping. The heat from the chicken will make the feta soft and creamy.
Green Beans, Peaches, and Caramelized Onion Salad
- 1 lb green beans, washed, ends trimmed
- 1 medium peach*, washed and thinly sliced
- 1 medium vidalia onion, thinly sliced
- olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon juice from orange
- S&P to taste
Caramelize onion in olive oil. Blanch the green beans. When onions are finished, place green beans in a bowl and add a drizzle of olive oil, salt and pepper, and the rice wine vinegar. Gently stir in peaches. Plate up the green beans and peaches and then top with caramelized onions. Squeeze a bit of fresh orange juice over each serving.