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Ingredientes
- 2 tsp vegetable oil
- 4 x chicken breast halves (4 ounces each), boneless, skinless
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 c. 1/2 inch cubed yellow squash
- 1 1/2 c. 1/2 inch cubed zucchini
- 1 c. fat-free, low-sodium chicken broth
- 1 Tbsp. minced fresh chives
- 1/2 tsp grated lemon rind
- 1 Tbsp. fresh lemon juice
- 2 tsp cornstarch
- 2 tsp honey mustard
Direcciones
- In a large nonstick skillet, heat the oil over medium-high heat.
- Sprinkle both sides of the chicken breast halves with salt and pepper.
- Add in the chicken to the skillet. Cook 4 min on each side; remove from the skillet and keep hot.
- Reduce the heat to medium. Add in the cubed squash and zucchini to the skillet and cook 2 min, stirring frequently. Return the chicken to the pan.
- In a small bowl whisk together the chicken broth, chives, lemon rind, lemon juice, cornstarch and honey mustard. Pour the broth mix over the chicken and vegetables in the skillet. Cover, reduce the heat to medium-low and cook 3 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 845g | |
| Calories 1137 | |
| Calories from Fat 574 | 50% |
| Total Fat 63.79g | 80% |
| Saturated Fat 16.15g | 65% |
| Trans Fat 0.9g | |
| Cholesterol 356mg | 119% |
| Sodium 1065mg | 44% |
| Potassium 1481mg | 42% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.33g | 4% |
| Protein 121.25g | 194% |
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