As the winter weather continues ~ and the cold air chills my bones ~ I find myself longing for the warmth of the southern California sunshine. (And don’t get me wrong, Wine Country always beckons…always).
Scents of citrus, creamy avocados, and bright green produce serve to warm my heart and spirit, if not my physicality.
Bright yellow and orange and a kicky fresh theme make this dish more than you might imagine.
Oh, and the addition of Florida Sunshine, rather than that of the California sun, creates even more of an appeal.
Trust me. You’ll just have to…
2 large chicken breasts
juice of 1 lemon +
Florida Sunshine Spice Blend
1 Tbs. pastured butter
2 cups cubed, cooked butternut squash (Stahlbush Island Farms makes this super easy)
1 large yellow squash, shredded
2 large avocados
1/4 cup fresh basil, minced
1 large bunch fresh cilantro, minced
Florida Sunshine and pepper
Preheat the oven to 425 degrees. Squeeze the fresh lemon juice over the chicken and douse with the yummy salt blend. Cover and bake for 30-35 minutes, until done.
Meanwhile, in a medium skillet, melt the butter and sauté the two bright and colorful squash varieties until a golden hue appears. Stir in 1/4 of the fresh herbs, and some regular sea salt, with a dash of extra lemon juice, if desired.
In a separate bowl, mash together the avocados, 3/4 of the remaining herbs, and a bunch of Florida sunshine.
Serve all three components together, blending bright colors and garnishing with all remaining herbs for bright green goodness.
And, always great served with the House Favorite…Les Darons.