Mediterranean Chicken & Vegetables

This recipe uses one of my favorite vegetables of all time - broccoli rabe.  Different than regular broccoli, broccoli rabe has a bitter flavor when eaten raw or unseasoned, and in my opinion needs to be sautéed with garlic and salt to bring out the delicious flavors.  I love to serve broccoli rabe with creamy white beans as a side or even a whole meal.

Ingredients

• 8oz chicken breasts
• olive oil
• garlic powder
• salt
• pepper
• 1 bunch broccoli rabe, washed, woody ends removed and the leaves and broccoli chopped
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 zucchini, quartered and diced
• ¼ C pitted kalamata olives
• 4 cloves garlic, minced
• 1 C low sodium chicken broth

Instructions

1. Rub chicken with olive oil on both sides, then season on both sides with a few sprinkles of garlic powder, salt and pepper.  Grill over high heat for 6-7 minutes each side, making sure the internal temperate reaches but doesn't go over 165 degrees. Remove chicken and set aside.
2. In a large pan, heat about 1 TBS olive oil over medium-high. Add garlic, peppers, zucchini and onion. Let the onion and pepper cook down slightly, about 5 minutes, then add olives and broccoli rabe. Pour broth over the vegetables, then cover and cook for 5-8 minutes, or until broccoli rabe starts to cook down and soften.
3. Season vegetables with salt and pepper (use a 2:1 ratio of salt and pepper - broccoli rabe needs more salt and less pepper), then serve immediately.