Chicken & Summer Squash - 7.4g Carbs, 3g Fiber, 4g Sugar
Submitted by: Kathy Sauers to allrecipes.com
Rated: 4 out of 5 by 20 members
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings
"Straight from the garden and into the fry pan, this medley of
fresh zucchini, yellow squash and tomato makes a vibrant
accompaniment to sauteed chicken."
4 skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp butter
1 Tbsp vegetable oil
3/4 lb yellow squash, sliced
3/4 lb zucchinis, sliced
1 medium tomato - peeled, seeded and chopped
1. In a large nonstick skillet, melt butter in the oil over medium
high heat. Season chicken with half of the salt and half of the
pepper, and add it to skillet. Cook until lightly browned, about
2 minutes per side. Transfer to large plate or platter, and cover
to keep warm.
2. Pour off fat from skillet, and add squash, zucchini, and tomato.
Season with remaining salt and pepper. Cook and stir over medium-high
heat until squash is slightly softened, about 3 minutes. Reduce heat,
and return chicken to skillet. Cover partially. Cook until squash is
soft, and chicken is white throughout but still juicy, about 5 minutes
longer.
3. Transfer chicken to platter, and cover with foil to keep warm.
Raise heat to high. Cook vegetable mixture, stirring often, until
almost all of the liquid has evaporated, about 2 minutes. Arrange
vegetables around chicken, and serve.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving:
221 Calories, 74 Calories from Fat,
8.2g Total Fat, 2.7g Saturated Fat, 76mg Cholesterol, 404mg Sodium,
763mg Potassium, 7.4g Total Carbs, 3g Dietary Fiber, 29.3g Protein,
4g Sugars