Chicken with Summer Squash and Lemon-Chive Sauce

Serve with quinoa to complete the meal.

Chicken with Summer Squash and Lemon-Chive Sauce


Quantity Ingredients
2 tsp olive oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
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 cornstarch
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;