Herbed Chicken Grits Squash Tomatoes
This herbed chicken grits squash tomatoes recipe is a flavorful and nutritious dinner option. With garlic-infused grits, herbed chicken, and sautéed summer vegetables, it's perfect for a quick, healthy, and satisfying meal.
Ingredients
- 2 1/4 cups water plus 1/4 cup divided
- 1/2 cup uncooked, quick-cooking grits
- 1/2 tsp. garlic powder
- 1 tsp. dried oregano crumbled
- 1/2 tsp. dried thyme crumbled
- 1/2 tsp. onion powder
- 1/8 tsp. salt plus another 1/8 tsp.
- 4 boneless, skinless chicken breasts 4 oz each, visible fat removed
- 1 tsp. canola or corn oil plus 2 tsp. divided
- 1/4 cup low-fat shredded sharp Cheddar cheese
- 1 medium yellow summer squash diced
- 1/2 cup grape tomatoes halved
- 2 medium green onions finely chopped
Instructions
- In a medium saucepan, bring 2 1/4 cups of water to a boil over high heat.
- Stir in the grits and garlic powder. Reduce heat, cover, and simmer for 7 minutes until thickened, stirring occasionally.
- Remove from heat and set aside.
- In a small bowl, mix oregano, thyme, onion powder, and 1/8 tsp. salt. Sprinkle this blend over both sides of the chicken breasts, pressing gently to adhere.
- Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 minutes.
- Flip the chicken and cook for another 2-4 minutes until fully cooked through.
- Spoon the grits onto a serving platter, sprinkle with the remaining 1/8 tsp. salt and shredded Cheddar. Place the chicken on top and cover to keep warm.
- In the same skillet, heat 2 tsp. oil. Stir in squash, tomatoes, green onions, and 1/4 cup water. Cook for 4 minutes until the squash is golden on the edges.
- Spread the sautéed vegetables over the chicken and grits or serve on the side.