Chicken & Zucchini

This recipe is one that my friend Anna and I tried over the weekend for our patiently waiting husbands. I'm only going to pass on the Chicken part of the recipe as I felt the zucchini part was not as amazing. I love zucchini, but I want to share with you a more flavorful version than the one we made on Saturday. The chicken though, is phenomenal and sooooo EASY!!! I have to admit it's even easier than a crock pot dinner, and you will want to experiment with different spices and enjoy this one all summer long. (Click here for the original recipe from Chocolate & Zucchini)

This is for 2 servings...

2 skinless boneless chicken breasts
the spice rub of your choice (I used one heaping tbs. of McCormick Grill Mates Chicken Rub and sprinkled on McCormick Hot Shot! Black & Red Pepper Blend...SPICY!)
olive oil
salt and pepper

1. Rinse the chicken breasts under cold water. Trim the little white parts, and cut the chicken in one-inch pieces -- not too small, otherwise they will dry up as they cook.

2. In a small mixing-bowl, combine the chicken pieces with a tablespoon of olive oil and a rounded tablespoon of spice rub. Add salt and pepper if desired. Use your hands or a fork to coat the pieces evenly. Add in more spice if needed (this depends on the strength and spiciness of the spice rub you are using 1-2 tablespoons should be good).

3. Cover the bowl with plastic wrap and reserve in the fridge (this could be prepared up to a day ahead).

4. Put a skillet over medium-high heat with a small amount of olive oil and drop in the chicken when the pan is hot. Cook for about ten minutes, flipping the pieces halfway through until they are nicely golden outside and no longer pink inside (you may want to cut a little slit through one to check). Don't overcook or they will be too dry to eat.

5. Serve immediately.

Tips: I love this recipe with Couscous salad, which is posted under salad recipes. And some type of toasted bread with a light cheese maybe.