Chicken and Veggies

Wow! The past month has flown by, and I realize I’ve been spending most of my energy on my other blog site,    The Healthy Competition went quite well for us… tastes changes away from processed foods,and  it became a regular habit to head to the farmer’s market on Sat mornings to find out “what’s for dinner this week? ”

Last week my husband and I had the opportunity to get away on a short vacation, all by ourselves!   We drove to VA, and had a blast bicycling down the VA Creeper Trail and cavorting among the wild ponies on top of Grayson Highlands.  You can check out my pictures at my facebook profile:

Today I wanted to share a simple recipe I made up last night. It was quite delicious and healthy, too!

Robin’s Quick and Easy Chicken with Vegetables


2 boneless chicken breasts, cut in half
1 Tbs coconut oil
1 Tbs minced garlic
1 chopped onion
red pepper slices
zucchini squash cubed
sun gold cherry tomatoes, halved
2 Tbs fresh herbs (I used tarragon, thyme, and rosemary)
organic chicken broth

Saute the chicken in the coconut oil until lightly browned on both sides.
Add the garlic and onions and continue to cook until onions are clear.
Add the other vegetables, and pour the chicken broth over the entire pan.
Sprinkle on fresh herbs: use what ever you have on hand that you like. If you don’t have fresh herbs, decrease to 2 tsp dried.
Cover, and simmer at a reduced temperature for 20-30 minutes, or until the chicken is tender.

I serve this over quinoa, but you could use brown rice.