Chicken With Summer Squash And Lemon Chive Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
SpecialityMain Ingredient


 Canola oil2 Teaspoon
 Skinless, boneless chicken breast halves16 Ounce (4 Breast Halves, 4 Ounce Each)
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Cubed yellow squash2 Cup (32 tbs) (1/2 Inch Cubes)
 Cubed zucchini1 1⁄2 Cup (24 tbs) (1/2 Inch Cubes)
 Fat free low sodium chicken broth1 Cup (16 tbs)
 Chopped fresh chives1 Tablespoon
 Grated lemon rind1⁄2 Teaspoon
 Fresh lemon juice1 Tablespoon
 Cornstarch2 Teaspoon
 Honey mustard2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 788 Calories from Fat 149

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 2.3 g11.7%

Trans Fat 0.2 g

Cholesterol 263.1 mg87.7%

Sodium 973.2 mg40.6%

Total Carbohydrates 39 g13.2%

Dietary Fiber 8.1 g32.5%

Sugars 15.8 g

Protein 115 g229.4%

Vitamin A 23.1% Vitamin C 97.4%

Calcium 12.5% Iron 25.8%

*Based on a 2000 Calorie diet


1. 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.
2. Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return chicken to pan.
3. Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.