Chicken with Summer Squash and Lemon-Chive Sauce

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Serve with quinoa or egg noodles to complete the meal.
4 servings (serving size: 1 chicken breast half and 1/2 cup squash mixture)


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2 teaspoons vegetable oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups 1/2-inch cubed yellow squash
1 1/2 cups 1/2-inch cubed zucchini
1 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh chives
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons honey mustard


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 4 minutes on each side; remove from pan. Keep warm.

Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return the chicken to pan.

Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add the broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.

Created date

September 2003

Nutritional Information

Calories 181
Caloriesfromfat 20 %
Fat 4 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1.8 g
Protein 28.1 g
Carbohydrate 6.6 g
Fiber 2.3 g
Cholesterol 66 mg
Iron 1.4 mg
Sodium 395 mg
Calcium 38 mg