(4 ratings)
4 chicken breast halves (4 ounces each), boneless, skinless
1/4 teaspoon each salt and pepper
2 cups ( 1/2-inch) cubed yellow squash
1 1/2 cups ( 1/2-inch) cubed zucchini
1 cup fat-free, low-sodium chicken broth
1 tablespoon chopped fresh chives
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons honey mustard
In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle both sides of the chicken breast halves with salt and pepper. Cook chicken 4 minutes on each side; remove from the skillet and keep warm.
Reduce the heat to medium. Add the squash and zucchini to the skillet and cook 2 minutes, stirring frequently. Return the chicken to the pan.
In a small bowl whisk together the chicken broth, chives, lemon rind, lemon juice, cornstarch and honey mustard. Pour over the chicken and vegetables. Cover, reduce the heat to medium-low and cook 3 minutes. Makes 4 servings.
Source: adapted from Cooking Light magazine.
Per serving: 181 calories (20 percent from fat), 4 g fat (1 g saturated), 7 g carbohydrate, 28 g protein, 295 mg
sodium, 66 mg cholesterol, 38 mg calcium, 2 g fiber.
20 Random Tutorials from the same category :
Three Cheese Noodle Bake
Orange Creamsicle Pie
California Cheesecake
Low Fat Cheese Ravioli
Chicken With Summer Squash and Lemon-Chive Sauce
Strawberry Rhubarb Bars
Grilled Chicken with Sweet Potato-Lime Sauce
Blackberry Tea Bars
Vegetarian Sloppy Joes
Cranberry-Orange Muffins
Lemon Meringue Cookies
Pork Loin Cutlets with Lemon Thyme Sauce
Low Fat Thai Chicken
Chocolate Pudding Poke Cake
Double Decker Sweet Potato Pecan Pie
Banana Bread Pudding With Sauce
White Chocolate Banana Cream Pie
Frozen Strawberry Shortcake Squares
Lemony Fish Fillets with Poached Leeks
Herb Potato Salad