Chicken and Pancetta Saute
with summer squash / tomatoes / fried egg

Name: Chicken and Pancetta Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Summer squash, chopped (sub zucchini); 2 Leeks, white parts chopped; 4 oz Pancetta, diced (look for pre-diced pancetta near the deli meat); 8 leaves Basil, fresh, chiffonade; 2 Tomatoes, medium, chopped; 1 lbs Chicken, ground (sub any ground meat); 1/2 tsp Coriander, ground; 1/2 tsp Paprika; 2 tsp Lemon juice; 1 Tbsp Oil, cooking; 4 Eggs

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This quick and flavorful summer chicken and pancetta saute is packed with produce and finished with a fried egg.
Smarts: This is a great meal to use up any leftover vegetables, so feel free to sub or add whatever you have on hand.

Ingredients

Metric

Servings:

Chicken and Pancetta Saute:

Summer squash - 16 oz , chopped (sub zucchini)
Leeks - 2 , white parts chopped
Pancetta - 4 oz , diced (look for pre-diced pancetta near the deli meat)
Basil, fresh - 8 leaves , chiffonade
Tomatoes, medium - 2 , chopped
Chicken, ground - 1 lbs (sub any ground meat)
Coriander, ground - 1/2 tsp
Paprika - 1/2 tsp
Lemon juice - 2 tsp
Oil, cooking - 1 Tbsp
Eggs - 4

Prep

Squash / Leeks / Pancetta (if not pre-diced) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Basil / Tomatoes - Prep as directed.

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Make

Heat a saute pan or wok over medium heat. Add pancetta and saute until pancetta is crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of oil (or add a splash of cooking oil if the pan looks dry).
Add leeks and saute until tender, ~2 minutes.
Add chicken with some salt and pepper and saute, breaking it apart, until chicken is nearly cooked through, ~5 minutes.
Add summer squash and saute for 4 to 5 minutes. Add ground coriander, paprika, and tomatoes and saute until spices are fragrant, 1 to 2 minutes more.
Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
Heat a nonstick pan with oil over medium heat. Crack eggs into pan and fry until cooked to your liking - on one side for sunny-side up or flip to cook on both sides.
Divide chicken between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!

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