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Chicken and Summer Squash
Source: dLife

A simple chicken dish that's great for summer.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 151.4
Total Carbs 7.2 g
Dietary Fiber 2.3 g
Sugars 3.9 g
Total Fat 7.3 g
Saturated Fat 2.5 g
Unsaturated Fat 2.6 g
Potassium 757.3 mg
Protein 15.5 g
Sodium 369.7 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  boneless skinless chicken breasts
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 tbsp  butter
1 tbsp  vegetable oil
0 3/4 lb  sliced summer squash
0 3/4 lb  medium zucchini
1 each  medium tomatoes
  1. In large nonstick skillet, combine butter and oil, heat over medium-high until butter melts.
  2. Season chicken with half of salt and pepper. Add to skillet.
  3. Cook over medium-high until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  4. Pour off fat from skillet, add squash, zucchini, and tomato. Season with remaining salt and pepper.
  5. Cook and stir over medium-high until squash is slightly softened, about 3 minutes.
  6. Reduce heat to low, and return chicken to skillet. Cover partially.
  7. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes.
  8. Transfer chicken to platter, and cover with foil to keep warm.
  9. Increase heat to high. Cook vegetable mixture, stirring often, until almost all liquid has evaporated, about 2 minutes.
  10. Arrange vegetables around chicken, and serve.

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