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Ingredientes
- 1 Tbsp. Extra virgin olive oil - (to 2 tbspns)
- 8 ounce Boneless skinless chicken breast
- 1 x Yellow squash or possibly zucchini
- 1 x Garlic clove peeled Green or possibly red salsa Broth, tomato juice, or possibly water Extra virgin olive oil or possibly butter (optional) Grnd cumin to taste Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a small skillet heat extra virgin olive oil. When warm add in the chicken breasts and saute/fry for 5 min a side, approximately. While this is cooking, on a box grater grate the yellow squash or possibly zucchini and cut the garlic into wafer thin slices. Turn the chicken over, add in the garlic to the pan and cook for 5 min longer.
- Meanwhile, in a separate little saucepan, heat some salsa with broth or possibly tomato juice or possibly water. When at a simmer, add in some cumin to taste, extra virgin olive oil or possibly butter to smooth; season with salt; set aside.
- When chicken is done remove it to a plate with garlic; add in shredded yellow squash to pan and saute/fry for a minute to reheat. Spoon squash around the plate and top chicken with the salsa sauce.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 349g | |
| Calories 315 | |
| Calories from Fat 139 | 44% |
| Total Fat 15.68g | 20% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 100mg | 4% |
| Potassium 874mg | 25% |
| Total Carbs 7.1g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.12g | 3% |
| Protein 36.46g | 58% |
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