Gluten Free for Emily: Greek Chicken with Sautéed Summer Squash and Zucchini

Every week I pack the kids up and head over to my Granny Sue and Granddaddy's house. During the summer months our family reaps the benefits of their garden. These past few weeks they had squash, zucchini, and cucumbers in over abundance. Since these are best eaten within a few days of picking, I had been incorporating them into practically every meal. This week, I have been racking my brain on new ways to prepare them to keep my family from getting bored of the same old same old. I noticed some dill in the garden and immediately thought of Tzatziki. So I created this recipe to be ac compiled by a generous portion of that bold and refreshing sauce!

Ingredients:

2 lb chicken, cubed

1/3 c olive oil + 2 tbsp

2 tbsp red wine vinegar

2 tbsp dijon mustard

2 cloves garlic, minced (or grated)

1/4 c coarsly chopped fresh basil

1 tbsp dried oregano

1 tsp salt

1 tsp pepper

2 medium zucchini, halved and sliced

2 medium squash, halved and sliced

1 medium onion, halved and sliced

Tzatziki for dipping (recipe follows)

1 c plain Greek yogurt

1 medium English cucumber (You can really use any variety of cucumber, but you will want to peal the ones with the waxy coating.)

2 tbsp lemon juice

2 cloves garlic minced

2 tbsp fresh dill

1/2 tsp salt

Recipe:

Cube chicken.

Add the cubed chicken, 1/3 cup olive oil, red wine vinegar, dijon mustard, minced garlic, fresh basil, dried oregano, salt, and pepper in a gallon size zip bag. Knead or shake to coat.

Refrigerate for 30 min or longer.

Sauté marinated chicken over medium heat until cooked, about 10 minutes.

Remove chicken from skillet and wipe clean. (It important to wipe clean since there was fresh garlic in the chicken marinade, any remaining garlic will burn. Burnt garlic is not so yummy!)

Add remaining 2 tbsp of olive oil to the skillet along with the sliced zucchini, squash, and onions. Sauté over medium heat until soft, about 10 minutes.