Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 1/2 c Jasmine Rice
• 1 Zucchini
• 1 Lemon
• 1/2 oz Sweet Piquante Peppers
• 1/4 c Grated Parmesan Cheese
• 1/3 c Basil Pesto
• 1 tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Instructions

1

Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2

Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Sason on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.

3

Prepare the remaining ingredients:

While the chicken cooks, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon.

4

Cook the zucchini:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

5

Finish & serve your dish:

To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked zucchini. Garnish with the cheese. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!