Directions:
- Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm.
- In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.92 Kcal (1164 kJ) | ||
| Calories from fat | 109.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.16g | 19% | |
|---|---|---|---|
| Cholesterol | 77.03mg | 26% | |
| Sodium | 878.95mg | 37% | |
| Potassium | 545.3mg | 12% | |
| Total Carbs | 13.24g | 4% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 30.1g | 60% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 219.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 128.45 Kcal (538 kJ) | ||
| Calories from fat | 50.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 19% | |
|---|---|---|---|
| Cholesterol | 35.6mg | 26% | |
| Sodium | 406.25mg | 37% | |
| Potassium | 252.04mg | 12% | |
| Total Carbs | 6.12g | 4% | |
| Sugars | 1.68g | 15% | |
| Dietary Fiber | 1.03g | 9% | |
| Protein | 13.91g | 60% | |
| Vitamin C | 3.4mg | 12% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 3% | |
| Calcium | 101.4mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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