1.5poundsboneless skinless chicken breasts, about 3-4
2tablespoonsolive oil
1teaspoonthyme
Salt and pepper to taste
3large carrots, cut into long thin sticks
1yellow summer squash, cut in half and sliced
1zucchini, cut in half and sliced
1/2medium onion, sliced
1cupchicken broth
2tablespoonstomato paste
2clovesgarlic, minced
Parsley, optional
Instructions
Preheat the oven to 425 degrees F.
In a large skillet (oven safe), heat oil over medium-high heat.
Cut each chicken breast into 3-4 pieces. Season both sides with salt, pepper, and thyme and then place in the heated oil to brown on one side for 3-5 minutes.
While the chicken is browning, mix together the broth with the tomato paste and garlic.
Flip the chicken when browned and then add in the vegetables, squeezing them in between the chicken pieces. Pour the broth mixture into the pan and then place the pan in the oven. Cook 15-20 minutes until chicken is done and vegetables are crisp-tender. Baste with the broth after 10 minutes of cooking and when done.
Season vegetables with salt and pepper to taste, garnish with parsley, and serve (with the juices) over cooked rice.