Here's a culinary quiz question: what two foods are often described as tangy, but taste nothing like each other? If you answered “goat cheese” and “sun-dried tomato,” congratulations, your check is in the mail. (No, it isn't.) This meal combines two times the tang, with creamy goat cheese and jammy sun-dried tomatoes topping succulent chicken breasts. Another thing that has appreciable “tang” is balsamic vinegar, which, combined with honey, dresses the vegetables with tart goodness. Here's another quiz question: how quickly can you add this meal to your basket?
Stem, seed, and cut red bell pepper into 1" dice.
Trim zucchini and yellow squash ends, quarter lengthwise, and cut into ½" slices.
Coarsely chop sun-dried tomatoes. In a mixing bowl, combine tomatoes with goat cheese.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Sear the Chicken
Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan, and sear undisturbed until browned, 4-5 minutes.
Transfer to prepared baking sheet, seared side up.
Wipe pan clean and reserve.
Roast the Chicken
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully, top chicken with tomato-goat cheese mixture.
Return chicken to oven until cheese melts slightly, 1-2 minutes.
While chicken cooks, cook vegetables.
Cook the Vegetables
Return pan used for chicken to medium heat.
Add 1 Tbsp. olive oil, zucchini, yellow squash, and red bell pepper to hot pan. Stir often until browned and tender, 5-7 minutes.
Season with ½ tsp. salt and a pinch of pepper.
Remove from burner.
Make the Vinaigrette
In another mixing bowl, combine 2 Tbsp. olive oil, balsamic, honey, ¼ tsp. salt, and a pinch of pepper.
Plate as pictured on front of card, garnishing vegetables with vinaigrette. Bon appétit!