Chicken and Summer Squash

Chicken and Summer Squash
Chicken and Summer Squash might be just the main course you are searching for. This recipe makes 4 servings with 218 calories, 26g of protein, and 10g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, squash, salt, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free and fodmap friendly diet. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

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.
Ingredients you will need
Whole ChickenWhole Chicken
ButterButter
PepperPepper
SaltSalt
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Transfer to large plate or platter, and cover to keep warm.
3
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.
Ingredients you will need
Salt And PepperSalt And Pepper
ZucchiniZucchini
Whole ChickenWhole Chicken
SquashSquash
TomatoTomato
Equipment you will use
Frying PanFrying Pan
4
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.
Ingredients you will need
VegetableVegetable
Whole ChickenWhole Chicken
Equipment you will use
Aluminum FoilAluminum Foil
DifficultyNormal
Ready In30 m.
Servings4
Health Score16
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