Directions:
- In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
- Turn chicken; add zucchini and/or squash; cook for 4 to 6 minutes more or until the chicken is tender and no longer pink.
- (170degrees) and the squash is crisp tender, stirring squash gently once or twice.
- Transfer Chicken and squash to 4 dinner plates; spread pesto over chicken; sprinkle with Asiago or Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.79 Kcal (355 kJ) | ||
| Calories from fat | 48.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 8% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 122.1mg | 5% | |
| Potassium | 549.81mg | 12% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 6.21g | 12% | |
| Vitamin C | 40.2mg | 67% | |
| Iron | 1.2mg | 7% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 65.63 Kcal (275 kJ) | ||
| Calories from fat | 37.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 8% | |
|---|---|---|---|
| Cholesterol | 3.89mg | 2% | |
| Sodium | 94.5mg | 5% | |
| Potassium | 425.55mg | 12% | |
| Total Carbs | 2.92g | 1% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.92g | 5% | |
| Protein | 4.81g | 12% | |
| Vitamin C | 31.1mg | 67% | |
| Iron | 0.9mg | 7% | |
| Calcium | 86.8mg | 11% | |
* 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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