Chicken and Summer Squash

Chicken and Summer Squash

71 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
KMSMOKEY
Recipe by  KMSMOKEY

“Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  2. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
  3. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

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Reviews (71)

Rate This Recipe
jharris
146

jharris

This meal was extremely bland. Though healthy, it was lacking in flavor. I would suggest adding more tomatoes to add flavor and also, when sauteing the veges, add fresh garlic, onions, and additional seasonings (basil, oregano, etc.) This is a great idea for a meal, you just need to get creative with it.

Doughgirl8
134

Doughgirl8

I don't really understand the "bland" comments. I think salt, pepper and a little fat (olive oil, butter) are all you need: chicken should taste like chicken, zucchini like zucchini. Hey, I'm all for bold flavors and spicy foods, but sometimes simple equals better. Treat your ingredients with care; don't overcook your chicken; season it well, and you have a fabulous meal.

Heather and  Adam
97

Heather and Adam

I made this for dinner; it was fast and yummy! I added some fresh sliced mushrooms, 1 tsp of minced garlic, and used a can of stewed tomatoes instead of the tomatoe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 29.4 g
  • 59%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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