While hubby grilled the chicken, I made a quick and easy Southwestern Style Skillet Squash to go along with it. It only took me about 20 minutes to prepare which included slicing up the squash. It was a quick and easy way to transform plain summer squash into a delicious side dish that complemented the grilled chicken perfectly. By simply sauteing the sliced squash in a bit of oil (with absolutely no water added unless you like the sound of squash squeaking against your teeth while you chew), tossing in a few sliced green onions and a couple tablespoons of fresh salsa, then topping with shredded cheddar cheese, and broiling for a few minutes until bubbly...it transformed it into a tasty side dish that paired nicely with the grilled chipotle chicken. I love it when something so simple to make tastes so good. I snapped a quick photo below as well as included my easy peasy recipe for the squash. Enjoy!
Southwestern Style Skillet Squash
2 tablespoons olive oil
6 to 8 medium yellow summer squash, sliced 1/4-inch thick
3 sliced green spring onions
2 tablespoons salsa
1/2 to 3/4 cup shredded cheddar cheese
In a 12-inch nonstick skillet, heat oil over medium-high heat; add sliced squash and saute until tender-crisp, stirring frequently, about 8 to 10 minutes. Add sliced green onions and cook an additional 2 minutes; stir in salsa. Top with shredded cheddar cheese and run under a hot broiler for a few minutes until hot and bubbly (or cover skillet until cheese melts).
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