Recipe Details
Ingredients
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4skinless, boneless chicken breast halves
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½teaspoonsalt
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¼teaspoonground black pepper
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1tablespoonbutter
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1tablespoonvegetable oil
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¾poundyellow squash, sliced
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¾poundzucchinis, sliced
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1medium tomato – peeled, seeded and chopped
Cooking Directions
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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.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories221 | |
% Daily Value * | |
Total Fat 8g |
11% |
Saturated Fat 3g |
14% |
Cholesterol 76mg |
25% |
Sodium 400mg |
17% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 3g |
11% |
Total Sugars 2g |
|
Protein 29g |
|
Vitamin C 27mg |
135% |
Calcium 48mg |
4% |
Iron 2mg |
9% |
Potassium 780mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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