Recipes from Pilgrim's Kitchen

• 6 Pilgrims Pride boneless, skinless chicken breasts
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh thyme
• 1 teaspoon minced fresh Rosemary
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 cups fresh corn kernels (about 4 ears) or frozen kernels
• 1 small red or purple bell pepper, seeded and thinly sliced
• 2 small zucchini sliced
• 2 small yellow squash sliced
• 20 red cherry tomatoes

When ready to cook, preheat the oven to 400°F In a large cast iron skillet melt the butter over medium high heat. Add the corn, bell pepper, zucchini, squash and remaining thyme. Sauté until lightly brown about 4 minutes. Season with salt and pepper to taste. Remove chicken from the marinade and place on top of the vegetables in the skillet. Place the skillet in the oven and bake for 15 minutes and serve.

Serves 6