Sunday, July 21, 2013

SUMMER MENU-A-DAY FOR JULY ~ Rockin’ Moroccan Rubbed Chicken with Tomato-Zucchini Bake


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#19 - Rockin’ Moroccan Rubbed Chicken with Tomato-Zucchini Bake
It's that time of the year...bountiful harvests from the garden! Enjoy your veggies with this super-quick-and-easy side dish which puts summer veggies to great use. Serve with grilled chicken for a delicious meal.

Tomato-Zucchini Bake

2-3 Tbsp Wildtree Roasted Garlic Grapeseed Oil
2-3 Tbsp Wildtree Mediterranean Dry Rub (or any Wildtree culinary blend you like such as Chipotle Lime Rub, Tuscany Bread Dipper, Chipotle Ranch, Herb Grilling)
2 tsp Wildtree Rancher Steak Rub
1 pound sliced zucchini (or half zucchini, half yellow squash)
1 1/2 cups fresh or frozen corn kernels
1 1/4 pounds sliced vine-ripened tomatoes
1/2 cup panko
1/4 cup finely grated parmesan cheese

Preheat oven to 400. Coat a 2-quart shallow baking dish with Garlic Grapeseed Oil to make it non-stick.  In a large bowl, mix all ingredients above (except panko and parmesan). Make sure the dry seasoning and oil coat everything evenly. In the baking dish, alternately layer seasoned sliced zucchini, corn kernels, and sliced tomatoes. Combine panko and Parmesan, and sprinkle on top.  Bake, uncovered, in the center of oven 30 minutes or until top is golden brown. Cover with foil, and bake for 10 minutes more or until vegetables are tender. Serve immediately.

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Rockin’ Moroccan Rubbed Chicken
2 TBSP Wildtree Rockin’ Moroccan Rub
4 boneless chicken breasts

Prepare a medium-hot grill or preheat a grill pan over medium-high heat.
Season the chicken with Moroccan Rub on both sides. Place the chicken on the grill or pan and cook until golden brown, about 5 minutes per side. Transfer to a platter, and let rest 5 minutes before serving.
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