8 oz. baby squash, cleared and cut in half
8 oz. baby bell peppers, cut in half and seeded
1/2 cup extra virgin olive oil
juice of 1 small lemon
2 cloves garlic, peeled and minced
2 T fresh oregano, finely chopped
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
2 chicken breasts, skinless, boneless
Place the squash, peppers, olive oil, lemon juice, garlic, oregano, salt and pepper in a bowl and marinate for about 1 hour, tossing occasionally. Heat the 1/4 cup of olive oil in a skillet over medium heat. Place the chicken breasts in skillet and cook thoroughly, turning once. When chicken has about 2 minutes left to cook add the vegetables and marinade to the skillet just long enough to heat through. Place chicken on a serving platter and smother with the vegetables and marinade, serve immediately.
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