March 31

Garden-Fresh Chicken and Rice

2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
3 T butter
2 small zucchini, halved lengthwise and sliced thin
1 cup fresh corn
3 scallions sliced thin (I did not put this on it)
Combine 1 cup broth, rice and 3/4 t salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 T butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to med bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken , along with any accumulated juices, to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Slice chicken and serve with rice.

This was really good, very light. Perfect for summer!