25 Minute Monterrey Chicken

I hope you’re all having a great week. I think we are finally getting some of the kinks worked out here at RATR. I think you should all be seeing the same fonts and header now. It’s not what I originally wanted, but for now, it will work so that I can focus on other things…

Like preparing for Bean’s second birthday, and getting my home ready for my father-in-law who will be spending the summer with us. Oh, and my business that is booming! My heart is seriously so full! I love helping other people, and I love being at home and planning special things for those I love!

In case you don’t have anything planned for dinner, I thought I’d share with you a super simple, but super satisfying and healthy dish!

I made this last night, and it’s always a crowd pleaser!

All of the veggies came from the garden! There is seriously not much better than having fresh vegetables that you don’t have to drive to the food store and pay for!

The entire meal takes about 25 minutes, with only about 5 minutes of prep time. To begin, preheat the oven to 400 and then slice 2-3 squash and 1-2 zucchini. Dump it all in a large pot and boil for about 15 minutes. Once they’re tender and mushy, drain and add back to the pot. Mix in butter, salt, and pepper, and mash! Basically, just like you would do for creamed potatoes!

This is what it should look like when it’s done.

Once you get the squash and zucchini on the stove, trim 3 chicken breast and slice in half lengthwise. Sprinkle with salt, pepper, and garlic. I like to add my favorite homemade all purpose seasoning too. Then, sprinkle with chopped onions (optional). Top with bbq sauce. Bake for 20 minutes.

While you wait, put the dishes away from breakfast, or start on the dinner dishes! Then, top with shredded cheese and let it melt. Then garnish with fresh chopped tomatoes.

Now you have a semi-clean kitchen and a healthy dinner!