Seared Tilapia with Summer Squash Salad

1. 1

   Cook the rice according to package directions.

2. 2

   Fluff with a fork.

3. 3

   Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat.

4. 4

   Add the squash and bell pepper, season with 1/4 tsp each salt and pepper and cook, stirring occasionally, until the squash is golden brown, 3 to 4 minutes.

5. 5

   Add the garlic and cook for 1 minute.

6. 6

   Transfer the mixture to a bowl.

7. 7

   Wipe out the skillet and heat the remaining 1 Tbsp oil over medium-high heat.

8. 8

   Season the tilapia with 1/2 tsp each salt and pepper and cook until golden brown and opaque throughout, 2 to 4 minutes per side.

9. 9

   Toss the squash mixture with the lemon juice and chives.

10. 10

    Serve with the fish and rice.

* Per serving · 4 servings · Values may vary.