Grilled Italian Chicken with Yellow Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 307.8
- Total Fat: 13.8 g
- Cholesterol: 106.4 mg
- Sodium: 672.8 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.2 g
- Protein: 40.5 g
View full nutritional breakdown of Grilled Italian Chicken with Yellow Squash calories by ingredient
Number of Servings: 4
Ingredients
-
# 3 tablespoons low-carb Italian salad dressing
# 4 (6-ounce) boneless, skinless chicken breasts
# 3/4 teaspoon salt
# 3/4 teaspoon freshly ground pepper
# 3 medium yellow squash (about 1 to 1 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
# 2 tablespoons olive oil
# 1/4 teaspoon dried thyme
# 1 tablespoon unsalted butter, cut into four equal pieces
Directions
1. Heat grill to medium, or heat broiler.
2. Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
3. In a medium bowl, toss squash slices with oil until coated on all sides. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the thyme; toss again to combine.
4. Arrange chicken breasts and squash slices in a single layer on grill. Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate. Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side. Transfer to a platter. Let both stand for 15 minutes.
5. In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
6. Using the divided containers, place a chicken breast on one side of each container. Spoon 1/2 tablespoon of the tomato mixture over each. Place 4 to 5 slices of squash in the other section of each container, and top each with a piece of butter. Seal, and freeze. (The chicken can be stored, frozen, for up to 1 month.)
7. When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute before serving. Garnish with thyme sprigs, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user NICOLES0305.
2. Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
3. In a medium bowl, toss squash slices with oil until coated on all sides. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the thyme; toss again to combine.
4. Arrange chicken breasts and squash slices in a single layer on grill. Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate. Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side. Transfer to a platter. Let both stand for 15 minutes.
5. In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
6. Using the divided containers, place a chicken breast on one side of each container. Spoon 1/2 tablespoon of the tomato mixture over each. Place 4 to 5 slices of squash in the other section of each container, and top each with a piece of butter. Seal, and freeze. (The chicken can be stored, frozen, for up to 1 month.)
7. When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute before serving. Garnish with thyme sprigs, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user NICOLES0305.