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Pesto Chicken with Summer Squash

Pesto Chicken with Summer Squash

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  • Makes: 4 servings
  • Prep 5 mins
  • Broil 10 mins to 12 mins
  • Serving Size: 3 ounces cooked chicken, 1 piece zucchini, and 1 piece yellow squash
  • Carb Grams Per Serving: 8

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 2 small zucchini (12 ounces total), halved lengthwise
  • 2 small yellow summer squash (12 ounces total), halved lengthwise
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup purchased basil pesto

Directions

  1. Preheat broiler. Sprinkle chicken, zucchini, and yellow squash with salt and black pepper. Place chicken breast halves on the unheated rack of a foil-lined broiler pan. Broil about 5 inches from the heat for 5 minutes.
  2. Turn chicken; place vegetables on rack with chicken. Spoon pesto over chicken and vegetables. Broil 5 to 7 minutes more or until chicken is no longer pink (170 degrees F) and vegetables are tender.
  3. Slice chicken and serve with zucchini and yellow squash pieces. Makes 4 (3 ounces cooked chicken, 1 piece zucchini, and 1 piece yellow squash each) servings

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 230 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 364 mg sodium, 8 g carb. (3 g fiber, 2 g sugars), 30 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4; Fat (d.e): 0.5; Vegetables (d.e): 1