- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 274.0
- Total Fat: 9.2 g
- Cholesterol: 68.4 mg
- Sodium: 170.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.1 g
- Protein: 31.0 g
Easy Summer Chicken and VegetablesSubmitted by: KARLEE2255
IntroductionEverything's done quickly and everything's fresh. Good sized servings for fewer than 300 calories. Everything's done quickly and everything's fresh. Good sized servings for fewer than 300 calories.
1 Chicken breast, bones and skin removed, cut into cubes
1 small zucchini
1 medium yellow squash (summer squash)
1 small or plum tomato
1 ear fresh sweet corn (or thawed frozen)
4 or 5 fresh basil leaves
About 1 Tablespoon olive oil
Salt and pepper
If you wash and dry the chicken with a paper towel before putting it in the pan, it will crisp up better.
Cut the chicken into one inch cubes or buy it that way. Salt the chicken lightly.
Heat a small frying pan to medium heat, add about one teaspoon of olive oil. Cook the chicken.
While the chicken is cooking heat the remaining olive oil in a large frying pan at medium/low heat and add the corn, zucchini, and yellow squash. Cook until tender. Salt lightly. Add the tomato and cook another two minutes or so. Add the basil and the lemon juice. Add pepper. Remove from heat. Add the cooked chicken and stir. Check for seasoning. Serve.
Serving Size: Makes 2 servings