Fill your plate with chicken breasts covered in pesto and asiago cheese and summer squash.
How To Make Pesto Chicken with Summer Squash
Prep:
20 mins
Cook:
25 mins
Total:
45 mins
Ingredients
- 4 oz boneless skinless chicken breast halves
- 1 ½ tsp olive oil
- 1 cup zucchini , or yellow summer squash, finely chopped
- 1 tbsp prepared pesto
- 1 tbsp asiago , or Parmesan cheese, finely shredded
Instructions
- In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
- Turn chicken; add squash.
-
Cook for 4 to 6 minutes more or until chicken is done (170 degrees F) and squash is crisp-tender, stirring squash gently once or twice.
- Transfer chicken and squash to dinner plates.
- Spread pesto over chicken; sprinkle with cheese.
Nutrition
- Sugar: 2g
- :
- Calcium: 52mg
- Calories: 144kcal
- Carbohydrates: 3g
- Cholesterol: 39mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Potassium: 372mg
- Protein: 14g
- Saturated Fat: 2g
- Sodium: 181mg
- Vitamin A: 275IU
- Vitamin C: 12mg
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