Chicken and Summer Squash with Rice
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 282.5
- Total Fat: 5.2 g
- Cholesterol: 95.8 mg
- Sodium: 230.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.5 g
- Protein: 40.8 g
View full nutritional breakdown of Chicken and Summer Squash with Rice calories by ingredient
Introduction
Easy to prepare. Delicious to eat!I used yellow and zucchini squash, but you can substitute your favorite. Easy to prepare. Delicious to eat!
I used yellow and zucchini squash, but you can substitute your favorite.
Number of Servings: 5
Ingredients
-
20 oz. Cooked boneless, skinless chicken breasts (approx 3 1/2 breasts)
1 tbsp Extra Virgin Olive Oil (EVOO)
1 large onion (any variety)
3 cups summer squash (3 small squash)
3 cups zucchini squash (2 medium squash)
1 lemon
1/2 Red bell pepper
Brown Rice
1/2 tsp salt
Black pepper to taste
Directions
Cook chicken breasts. (Boil or bake)
Chop squash, Add zest and juice of 1 lemon.
Chop pepper and onion.
Add EVOO to large saute pan.
Saute onion until it is clear.
Add squash and red bell pepper.
Saute vegetables until soft (or desired consistency.)
Chop cooked chicken into bite size pieces.
Add chicken to vegetable mix.
Prepare brown rice per package directions.
Serve chicken and squash over rice.
Makes 5 to 6 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user HELENFROMNC.
Chop squash, Add zest and juice of 1 lemon.
Chop pepper and onion.
Add EVOO to large saute pan.
Saute onion until it is clear.
Add squash and red bell pepper.
Saute vegetables until soft (or desired consistency.)
Chop cooked chicken into bite size pieces.
Add chicken to vegetable mix.
Prepare brown rice per package directions.
Serve chicken and squash over rice.
Makes 5 to 6 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user HELENFROMNC.