Thursday, May 14, 2015

Grilled Chipotle Chicken & Southwestern Style Skillet Squash

This evening I made a quick and easy meal since I had several errands to run after dinner. I had a package of chicken cutlets that I spritzed with olive oil and then seasoned with McCormick's Chipotle & Roasted Garlic Seasoning. The cutlets only take about 5 minutes total to grill since they are thinly sliced.

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 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).