Pesto Chicken Breasts with Summer Squash

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Pesto Chicken Breasts with Summer Squash

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Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 277.6

Total Fat: 15.6 g
Cholesterol: 167.0 mg
Sodium: 578.4 mg
Total Carbs: 4.4 g
Dietary Fiber: 1.0 g
Protein: 30.5 g

View full nutritional breakdown of Pesto Chicken Breasts with Summer Squash calories by ingredient

Introduction

Buying a jar of pre-made pesto makes preparation quick and easy for this five-ingredient main dish. Use zucchini or yellow summer squash for a healthy, seasonal element, making this the ideal summer recipe. Once the chicken and vegetables are cooked, simply top with pesto and sprinkle with Parmesan or Asiago cheese.

Buying a jar of pre-made pesto makes preparation quick and easy for this five-ingredient main dish. Use zucchini or yellow summer squash for a healthy, seasonal element, making this the ideal summer recipe. Once the chicken and vegetables are cooked, simply top with pesto and sprinkle with Parmesan or Asiago cheese.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 medium skinless, boneless chicken breast halves

1 tablespoon olive oil

2 tablespoons homemade or purchased pesto

2 cups finely chopped zucchini and/or yellow summer squash

2 tablespoons finely shredded Asiago or Parmesan cheese

Directions

In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.

Turn chicken; add zucchini and/or squash. Cook for 4 to 6 minutes more or until the chicken is tender and no longer pink (170 degrees F) and squash is crisp-tender, stirring squash gently once or twice.

Transfer chicken and squash to 4 dinner plates. Spread pesto over chicken; sprinkle with Asiago or Parmesan cheese. Makes2 servings.

Serving Size: makes 2 servings of 1 breast and 1/2 cup of squash each

Number of Servings: 2

Recipe submitted by SparkPeople user NAPLESNANCY.