FRONT BURNER: Squash overload? Try it with chicken

One-pan chicken and squash
One-pan chicken and squash

It happens every summer.

I buy squash at the grocery store. Meanwhile, my husband brings home squash from his parents' garden.

I remember those cute little flying saucer-shaped pattypan squash are only available at the farmers market and decide I must have some.

Repeat.

And before I know it, my produce drawer is filled to the brim with various tender squash, and I find myself eating my fill every day.

I'm happy to eat it prepared any which way but boiled. But lately I've been on a roasting kick.

One-Pan Chicken and Squash

2 boneless, skinless chicken breasts

1/2 teaspoon All-Purpose Seasoning (recipe follows)

Olive oil, for sauteing

2 medium yellow squash

1/4 red onion, thinly sliced

1/2 cup sliced yellow bell pepper

1/2 cup sliced red bell pepper

Salt and ground black pepper

Heat oven to 425 degrees.

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

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. 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. 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.

Makes 2 servings.

I use this seasoning blend for just about everything -- vegetables, especially roasted potatoes, chicken, beef (steak and burgers) and pork.

All-Purpose Seasoning

2 teaspoons paprika

1 ½ teaspoons ground black pepper

1 ½ teaspoons salt

½ teaspoon brown sugar

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch ground red pepper (cayenne)

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

Makes about 2 tablespoons.

Food on 07/27/2016

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