|2 tsp||olive oil|
|4||(4-ounce) skinless, boneless chicken breast halves|
|1/4 tsp||black pepper|
|2 cups||1/2-inch cubed yellow squash|
|1 1/2 cups||1/2-inch cubed zucchini|
|1 cup||fat-free, less-sodium chicken broth|
|1 tbsp||chopped fresh chives|
|1/2 tsp||grated lemon rind|
|1 tbsp||fresh lemon juice|
|2 tsp||honey mustard|
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 4 minutes on each side; remove from pan. Keep warm.
Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return the chicken to pan.
Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add the broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.
Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup squash mixture)
CALORIES 181 (20% from fat); FAT 4g (satfat 0.8g, monofat 0.9g, polyfat 1.8g); PROTEIN 28.1g; CARBOHYDRATE 6.6g; FIBER 2.3g; CHOLESTEROL 66mg; IRON 1.4mg; SODIUM 395mg; CALCIUM 38mg;