Summer Squash and Chicken Breast

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What's For Dinner?

Summer Squash and Chicken Breast

– by Jean Fisher

Low fat chicken breast served with sauteed summer squash and pepper jack cheese.

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Summer Squash and Chicken Breast

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Serves 4

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2 boneless skinless chicken breasts
2 teaspoons olive oil
1 pound zucchini squash
8 ounces crookneck squash
6 ounces onion
8 sprigs fresh thyme
1 dash pepper
2 ounces pepper jack cheese

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From kitchen to table in 30 minutes.

Directions

Pour olive oil in a skillet. Add chicken, cover and cook over medium-low heat for 10 minutes.
While chicken cooks, cut squash and onions into cubes and place in a bowl. Mince thyme and sprinkle over squash and onion along with pepper. Set aside.
Remove cover from chicken, turn heat up to medium and continue cooking until one side is golden brown. Turn chicken and continue cooking to brown second side.
Remove chicken from skillet and set aside. In same skillet, cook squash and onion over medium heat until tender.
Transfer to a baking dish. Arrange chicken on top of squash. Shred cheese over the top.
Place in oven and turn heat on to 400 degrees. Bake until cheese is melted.

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Nutritional information for Summer Squash and Chicken Breast

Calories: 257
Calories from Fat:76.5

% Daily Value*

Total Fat 8.5g	13%
Saturated Fat 3.5g	18%
Cholesterol 81mg	27%
Sodium 168mg	7%
Total Carbohydrates 12.5g	4%
Dietary Fiber 4g	15%
Sugars 4g	~
Protein 33.5g	67%

Vitamin A	10%	Iron	25%
Vitamin C	49%	Calcium	20%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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