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Share your recipes August 2017

Food Ventures

Chicken & Summer Vegetable Sauté

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(Excerpted from 101 One-Dish Dinners, by Andrea Chesman, used with permission from Storey Publishing).

Serves 4.


1/2 pound green beans, trimmed and cut into 1-inch pieces

2 tablespoons extra virgin olive oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

3 - 4 cloves, garlic, minced

4 tomatoes, seeded and diced

1 yellow summer squash or zucchini, diced

1 tablespoon chopped fresh herbs (basil, oregano, thyme, alone or in any combination)

1 tablespoon capers

2 tablespoons fresh lemon juice, or to taste

Salt and freshly ground black pepper


Bring a large pot of salted water to a boil. Add the green beans and boil for 1 minute. Plunge into cold water to stop the cooking. Drain well and set aside.

Heat the oil over medium-high heat in a large skillet. Sauté the chicken in the oil for 6 to 8 minutes, until the chicken is no longer pink and slightly browned outside. Add the beans and garlic and sauté for 1 minute. Add the tomatoes and squash and sauté for 2 to 3 minutes, until the squash is tender.

Mix in the herbs, and lemon juice. Season generously with salt and pepper. Serve hot.


Ann's Article:

Easy Summertime Meals and Snacks


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