Everyone likes a cool summer dish you can make in advance to feed a crowd or have as a leftover. This one can be done in 90 minutes and tastes just as great, if not better, the next day. Hold off on the squash sauté until right before serving if you are making ahead of time. Our Summer Medley can be placed over greens as an entré salad, served as the filling for wraps, or paired with a bowl of black or red rice.
Turn oven to 375-400 degrees.
Place chicken pieces in bowl and toss with 2 tablespoons of olive oil and Mexican or regular oregano. Add salt and pepper to taste. Spread evenly on sheet pan. Slice jalepeno into rounds leaving the seeds and add to sheet pan, using gloves if you are sensitive to hot pepper seeds. I do. Wash your knife and cutting board and hands after touching peppers and keep from eyes. Slice a few of your tomatillos (about ¼ of them) into halves or quarters, depending on size, and add to the sheet pan. Place in oven.
It will take about 30-35 minutes to cook the chicken—at 15 minutes take pan out and turn the chicken pieces over moving them around on the sheet pan to make sure they are getting coated with the existing oil and juice on the pan.
While chicken is cooking, slice the yellow pepper and yellow onion into strips about 1/3 inch wide and sauté in 1 tablespoon olive oil until they start to cook. Leave some firmness and texture (don’t caramelize), but cook long enough to bring out the sweetness of the onion and pepper, about 10-12 minutes on medium heat. Remove from pan and place in bowl with sliced green onions (chopped into about ¼-1/2 inch sections). No need to clean the pan—it will be used to sauté squash.
Once chicken is cooked, remove from oven, cool, shred, and add this chicken and all the contents of the sheet pan to the bowl with the sautéed peppers and onions. Sprinkle on red pepper flakes to the shredded chicken.
Slice yellow squash and green zucchini into 1/3 inch rounds and cut in half lengthwise. Add then to the skillet used to sauté pepper and onion with a teaspoon or two of olive oil and cook for about 5-7 minutes, turning frequently, until they are browning on the outside but not completely cooked—don’t let them get fully cooked or they will be mushy. Remove from pan and toss with chili powder and let cool.
Slice remaining tomatillo into halves or quarters and add to large sauté pan with a few teaspoons of olive oil and begin cooking down; after a few minutes add about a cup broth, and cook for another few minutes. Rinse, shake dry, and chop your cilantro and add to the pan along with the chopped or pressed garlic. Turn off heat. Stir to incorporate the ingredients.
Place in food processor or blender and puree.
Pour tomatillo sauce over ingredients in bowl and mix gently to cover chicken. Taste and adjust salt and pepper or red pepper flakes at this point. Then carefully add squash to the mixture.
If you are doing the optional topping then coarsely chop tomato and finely dice radish and mix together. Add to top of the chicken dish with or without a few tablespoons of feta or queso fresco.
Mix gently and serve at room temperature. We served ours over crispy romaine.