4 oz boneless skinless chicken breast halves
1 ½ tsp olive oil
1 cup zucchini , or yellow summer squash, finely chopped
1 tbsp prepared pesto
1 tbsp asiago , or Parmesan cheese, finely shredded
In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
Turn chicken; add squash.
Cook for 4 to 6 minutes more or until chicken is done (170 degrees 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.
Sugar: 2g
:
Calcium: 52mg
Calories: 144kcal
Carbohydrates: 3g
Cholesterol: 39mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 372mg
Protein: 14g
Saturated Fat: 2g
Sodium: 181mg
Vitamin A: 275IU
Vitamin C: 12mg
