Tuesday, May 20, 2014
Grilled Spice Rubbed Chicken & Summer Squash Tomato Medley
This evening I made a quick dinner because I am working on a couple of different projects. Up until today, it's been unseasonably chilly for the last few days. Last night I actually made a big pot of chicken soup but by the time it was ready, I didn't feel like eating it. I've had a bad head cold for the past week and nothing really tastes good to me. I ended up only eating Greek yogurt for my dinner last night. I think today I'm turning the corner...I actually wanted to eat dinner. Since I'm working on the other projects, I kept dinner fairly simple...and besides that, my kitchen looked like a bomb went off in it with all the cooking utensils pulled out...LOL. I had some boneless, skinless chicken thighs that I sprayed with coconut oil and then seasoned with McCormick's Spicy Montreal Steak Seasoning, smoked paprika and roasted cumin and then grilled them on both sides. The reason I like to use boneless chicken pieces on work nights is that it cooks much more quickly than bone-in chicken does. It only took about 10 to 12 minutes to cook these thighs and believe it or not...they do not get dry at all without the skin. They are tender and juicy and very flavorful. I had 4 medium yellow summer squash in the fridge that I sliced and sauteed in a splash of olive oil and butter until done. I added some quartered grape tomatoes and then sprinkled the top of the squash and tomato medley with about 1/4 cup of Parmigiano Reggiano and popped it into the oven to broil until the cheese was melted and bubbly (using an ovenproof skillet). I tossed in some fresh torn basil from MY patio garden and dinner was ready! It was simple, quick and oh so easy. I snapped a couple photos below. Enjoy!