Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 tsp. All-Purpose Seasoning:
• 2 tsp. paprika
• 1 1/2 tsp. ground black pepper
• 1/2 tsp. brown sugar
• 1/4 tsp garlic powder
• 1/4 tsp. onion powder
• Pinch ground red pepper (cayenne)
• Olive oil, for sautéing
• 2 medium yellow squash
• 1/4 red onion, thinly sliced
• 1/2 cup sliced yellow bell pepper
• 1/2 cup sliced bell pepper
• salt and ground black pepper

Directions

1. Heat oven to 425 degrees.

2. Season chicken breasts on both sides with All-Purpose Seasoning.

3. Heat just enough oil to coat a large cast-iron skillet over medium heat. Add chicken breasts and cook, turning once, until golden brown on both sides. Chicken will not be cooked through.

4. Put the chicken breasts to one side of the skillet and add the squash, onion and peppers. Drizzle with a bit of oil and season with salt and ground black pepper.

5. Transfer skillet to oven and roast until chicken reaches an internal temperature of 165 degrees and the vegetables are tender and golden brown, 15 to 20 minutes.

6. All-Purpose Seasoning:

7. Combine all ingredients in a small glass jar, preferably with a shaker top, and mix well.

8. makes about 2 tablespoons

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