While my in laws were visiting for Easter, we had a conversation about the vegetables that Jake has learned to like, while the list is very short; his mom was very impressed. I believe she said, "Wow, he never used to eat any vegetables as a kid!"
So, I was really excited when my friend, Nina started a new blog, Vindicate the Vegetable. While I enjoy eating many different vegetables, my husband does not. We have been working very hard at introducing new vegetables into our diet. I was glad the first week was a vegetable that we both already like, yellow summer squash. This recipe is one of our favorites ways to eat squash. In the past, we've also used eggplant in this. Today, I decided to top them with some lime zest. It was amazing! (Thanks Mom#2 for the microplane!)
(Source and Photos: my kitchen)
2 chicken breasts
2 small yellow summer squash
4 small red potatoes
non-fat sour cream
reduced fat Mexican blend cheese
Season both sides of the chicken with salt, pepper, garlic powder and onion powder. Grill until almost fully cooked then slice and add to the vegetables to finish cooking together.
While the chicken is grilling, I microwaved the potatoes in order to cook them faster. I chopped the squash, added it to the wok and seasoned it. Once the potatoes were cooking, I chopped them, added them to the wok and season them as well. (Note: if you don't precook the potatoes, don't add the squash till the end. It will cook very quickly and turn to mush.)
Let everything finish cooking together. Warm the tortilla shells for 30 seconds in the microwave or toast them in the oven. Layer the chicken and vegetables on the bottom. Add a little non-fat sour cream, shredded cheese and the zest of a lime. Yum!
Husband Rating: A+ He ate all this vegetables tonight and thought the lime zest was a great addition.
Wife: A+ A favorite that we haven't had in a while and it was so refreshing and guilt free, no oil or butter!