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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.4
  • Total Fat: 8.7 g
  • Cholesterol: 68.4 mg
  • Sodium: 495.5 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 29.0 g

View full nutritional breakdown of Skillet Chicken with Zucchini and Tomatoes calories by ingredient
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Skillet Chicken with Zucchini and Tomatoes

Submitted by: KORIGADAMS
Skillet Chicken with Zucchini and Tomatoes

Introduction

This is actually my mother's recipe, so of course it is tangy, tasty, nutritious, and easy to prepare. You may need to adjust the amount of ingredients slightly, depending on how many family members you are preparing for and your own personal preferences. This meal serves 4 people. This is actually my mother's recipe, so of course it is tangy, tasty, nutritious, and easy to prepare. You may need to adjust the amount of ingredients slightly, depending on how many family members you are preparing for and your own personal preferences. This meal serves 4 people.
Number of Servings: 4

Ingredients

    You Will Need:

    2 Chicken breasts, Lean
    2 Zucchinis
    1 Butternut (Summer) Squash
    1 Large Tomato
    1 Lemon (or Lemon Juice)

    Seasoning:

    Garlic Salt
    Salt
    Pepper
    Paprika
    Olive Oil
    Canola Oil

Directions

Preparation:

*Cut the Zucchini and Butternut Squash into medium-sized slices, about 1/4 an inch wide
*Cut the tomato into large, bite-size chunks
*Season the chicken breasts with as much Lemon Juice, Salt, Garlic Salt, and Pepper as you like. The quantities listed above are estimated, so just use the amount you are comfortable with.

Cooking:

*Take out two skillets, and coat each with a thin layer of Olive Oil mixed with Canola Oil. You don't need too much, just enough in which you can cook the chicken and squash.

*Chicken: Heat up the skillet at Medium-High for about 5 minutes.
- When it is hot enough, turn the heat down to Medium and put the Chicken in the skillet.
- Cook the Chicken for ten minutes on each side, or until very light brown.

*Zucchini, Squash, and Tomato: After you put the Chicken in the skillet, add another thin layer of Olive Oil mixed with Canola Oil to the second skillet.
- Turn the heat to Medium-High and put the Zucchini and Butternut Squash in the second skillet.
- Season the vegetables with Lemon Juice, Garlic Salt, Salt, Pepper, and Paprika. Use any amount you like.
- Cook the Zucchini and Squash for 4-8 minutes - our goal is to make them slightly brown, but not squishy or falling apart. We want them nice and CRISP!
- When the Zucchini and Squash are done, turn off the burner completely, and add the Tomato chunks, and season with the aforementioned Lemon, Salt, etc.

*If you like, you can also add some Whole Grain dinner rolls or bagels to this meal to make it even more filling and nutritious - that's what I usually do. :)

That's it! I know it may seem complicated, but if you do it once, it's really quite easy! Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user KORIGADAMS.






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Member Ratings For This Recipe

  • This is a great recipe, just what I was looking for that reminded me of something I've had in a mexican restaurant that has closed down. I doubled the recipe, added onion, and used a can of Rotel in place of the tomato. - 11/12/11

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