Let’s keep with the summer theme, since it’s…
I just love summer. I really like all seasons for different reasons, but I love to go on and on about whatever season I am in. So, summer it is.
I love the fresh air when a cool breeze comes in and takes away a bit of the heat.
I love the beautiful flowers that go crazy in the heat.
I love the hot, hot…
Oh, who am I kidding? I hate it super hot. That’s why I live where I do. Summer doesn’t get here until October. Then it’s in the upper 80s.
And, I am having a hard time getting used to it NOT being hot on my birthday. Since my birthday is in the middle of July, I have always spent the majority of the day trying to find air conditioning. For the last two years, I have spent the majority of the day trying to find a coat.
But that’s all ok since I still get the summer fruits and veggies. We live really close to the produce growing valley in California, so we get tons of great summer fruits and vegetables at our farmers’ markets. And we have a lot of them.
Fruits and veggies. AND farmers’ markets. There is one within easy driving distance every day of the week.
But I love my Pacific Grove farmers’ market. It’s a bit small, but it has all of the fruits and veggies you could want sold by someone. Almost everything is certified organic. And some things are half the price of the other markets. Why more people don’t come to ours is crazy. Just crazy, I tell you.
I can get a half flat of these amazing organic strawberries for only $9. You read that right. I did not miss a 1.
Anyway, the reason I rant is because I have always wanted to add more fruit to my savory dishes. (OK, maybe not ALWAYS. Probably not when I was, like, 2 years old.)
I love that dichotomy of the savory and the sweet. Which led me to my experiment of peaches with chicken.
We had chicken. But what to do with it?
I kept looking at these beautiful peaches on my counter saying, “Please, please please eat us up.”
Then I saw all of the zucchini on my counter from my FIL’s garden. Yep, gotta get that in there.
And I love my scrumptious rosemary plant outside my front door. (So much so that I bought another one today. Just can’t have enough.)
Then I just needed to figure out what other flavors to give it just the right taste, and there you have it.
We had this over quinoa, but the boys weren’t too fond of it. I think they would like it over rice. They love rice. Quinoa is too weird for them, I guess.
Also, it has a really light refreshing flavor, so don’t expect heavy. I think that is why this is so good for a summer evening dish. I hope you like it as much as The Big Man and I did.
Chicken with Peaches, Rosemary, Lemon and Zucchini
- Total Time: 35 mins
- Yield: 4 servings 1x
- 1 Lemon (juiced)
- 1 tbs Rosemary (fresh and chopped)
- 2 large Chicken Breasts (chopped into 1 inch cubes)
- 2 cloves Garlic (minced)
- 2 cups Zucchini (chopped)
- 1 large Peach (chopped)
- Add lemon juice and rosemary to a large skillet over medium heat.
- Add chicken and saute until almost done.
- Add zucchini and cook to desired tenderness.
- As soon as chicken is cooked through and zucchini is done to your liking, add peaches and mix a couple of times.
- Remove from heat and dish over quinoa or rice.
- Prep Time: 20 mins
- Cook Time: 15 mins
What a great combo, Tia! Thanks! Love that second photo of the peaches. I’m weak for that blue. (Deja vu! I’m weak for all blue, right?)
It’s really nice and light. I think it’s a more “grown up” dish. I was checking out the lighting in my new “studio” aka cleaned out garage for the peaches picture. Just got those at the farmers market the day before. They were just perfect on that backdrop.