Summer Squash Mix Up with Chicken
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 381.6
- Total Fat: 8.0 g
- Cholesterol: 136.9 mg
- Sodium: 461.0 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.4 g
- Protein: 57.0 g
View full nutritional breakdown of Summer Squash Mix Up with Chicken calories by ingredient
Introduction
Visit your local farmer's market for organic summer squash. You can mix up any combination of patty pan, zucchini, yellow crook neck and other types of summer squash Visit your local farmer's market for organic summer squash. You can mix up any combination of patty pan, zucchini, yellow crook neck and other types of summer squashNumber of Servings: 3
Ingredients
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1 TBS of Sunflower Oil for HIGH HEAT!
3 Frozen Chicken Breasts - no skin, no bones (you could use fresh, of course)
3 Cups Summer Squash - Organic - your choice of combination
2 Cups Fresh Spinach - Organic - Whole Leaf
8 leaves of fresh basil, chopped
1/4 cup dry cooking sherry
3 small scallions thinly sliced
Directions
This makes 3 ample servings of 1 chicken breast (split in half) and 3/4 cup of cooked veggies with 1/4 cup of juices. Serve it over CousCous, Brown Rice or a whole grain of your choice.
Heat LARGE Cast Iron Skillet on medium high- one that has a lid, add 1 TBS of a high grade Sunflower Oil that is made for high heat (available at health food store)
Add the chicken breast - split in half and brown thoroughly on both sides - about 6 minutes. Once the chicken has been browned, position it in a large circle, single depth around the inner perimeter of the skillet. Add the cooking sherry and the squash to the empty space within the circle of chicken. Add the spices to the top of the squash, then the chopped basil and cook for 10 minutes or so with the lid on the skill and the heat turned down to medium.
Take the lid off and add the fresh spinach and cook for about 8 more minutes with the lid on.
Take the lid off and add the sliced scallions and cook for about 3 more minutes with the lid on.
Turn the heat off, take the lid off and mix all of the ingredients together, put the lid back on and let stand for 8 more minutes on the burner (even though it is off)
Serve the meat mixed with vegetables and juice over a healthy grain of your choice.
Please use the best oils you can find and keep refrigerated for freshness.
Number of Servings: 3
Recipe submitted by SparkPeople user DIVANDIVA.
Heat LARGE Cast Iron Skillet on medium high- one that has a lid, add 1 TBS of a high grade Sunflower Oil that is made for high heat (available at health food store)
Add the chicken breast - split in half and brown thoroughly on both sides - about 6 minutes. Once the chicken has been browned, position it in a large circle, single depth around the inner perimeter of the skillet. Add the cooking sherry and the squash to the empty space within the circle of chicken. Add the spices to the top of the squash, then the chopped basil and cook for 10 minutes or so with the lid on the skill and the heat turned down to medium.
Take the lid off and add the fresh spinach and cook for about 8 more minutes with the lid on.
Take the lid off and add the sliced scallions and cook for about 3 more minutes with the lid on.
Turn the heat off, take the lid off and mix all of the ingredients together, put the lid back on and let stand for 8 more minutes on the burner (even though it is off)
Serve the meat mixed with vegetables and juice over a healthy grain of your choice.
Please use the best oils you can find and keep refrigerated for freshness.
Number of Servings: 3
Recipe submitted by SparkPeople user DIVANDIVA.
Member Ratings For This Recipe
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