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Pesto Chicken with Summer Squash
Ingredients
-
2
4 ounces skinless, boneless chicken breast halves
-
1 1/2
teaspoons olive oil
-
1
cup finely chopped zucchini and/or yellow summer squash
-
1
tablespoon prepared pesto
-
1
tablespoon finely shredded Asiago or Parmesan cheese
Directions
1. In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes. Turn chicken; add squash.
2. Cook for 4 to 6 minutes more or until chicken is done (170 degree F) and squash is crisp-tender, stirring squash gently once or twice. Transfer chicken and squash to dinner plates. Spread pesto over chicken; sprinkle with cheese. Makes 2 servings.
Nutrition Facts
(Pesto Chicken with Summer Squash)
- Servings Per Recipe 2,
- Calories 222,
- Protein (gm) 29,
- Carbohydrate (gm) 2,
- Fat, total (gm) 10,
- Cholesterol (mg) 72,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 194,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 162,
- Potassium (mg) 448,
- Calcium (DV %) 91,
- Iron (DV %) 1,
- Vegetables () 1,
- Very Lean Meat () 4,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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