Easy Chicken and Summer Squash Recipe

Ingredients

• 4 skinless, boneless chicken breast halves
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 0.75 pound yellow squash, sliced
• 0.75 pound zucchinis, sliced
• 1 medium tomato - peeled, seeded and chopped

Instructions

1. Season the chicken with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. In a large nonstick skillet, melt butter with oil over medium-high heat. Add the chicken and cook until lightly browned, approximately 2 minutes per side. Transfer the chicken to a large plate and cover it with aluminum foil to keep warm. Discard any drippings from the skillet.
2. Add the yellow squash, zucchini, and tomato to the same skillet over medium-high heat. Season with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Cook and stir until the squash is slightly softened, about 3 minutes. Reduce heat, return the chicken to the skillet, and cover partially. Cook until the squash is soft and the chicken is no longer pink in the center, with juices running clear but still juicy, about 5 minutes more. An instant-read thermometer inserted into the chicken breast should read at least 165 degrees F (74 degrees C). Transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
3. Increase the heat to high and continue cooking the vegetable mixture, stirring frequently, until most of the liquid has evaporated, approximately 2 minutes.
4. Serve the vegetables around the chicken for an appealing presentation.

Nutrition

• Calories: 221 kcal
• Fat Content: 8 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 400 mg
• Protein Content: 29 g
• Cholesterol Content: 76 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g