Easy Summer Chicken and Vegetables

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Nutritional Info
  • 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

View full nutritional breakdown of Easy Summer Chicken and Vegetables calories by ingredient
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Everything'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.
Number of Servings: 2


    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
    1 lemon
    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.


Chop all the veggies, except the corn, into cubes about 1/2 inch square. Remove the corn from the cob. Try to remove seeds from the tomato. Chop the basil into thin ribbons or tear it into small pieces.
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

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