Pesto Chicken with Summer Squash

Pesto Chicken with Summer Squash

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From: Diabetic Living Magazine

This quick-and-easy dinner will be ready in just 15 minutes. Seasoned with a time-saving, store-bought pesto sauce, chicken and summer squash happily coexist on a sheet pan where they are broiled to perfection. This means you can spend more time enjoying your meal—and less time cleaning up!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup purchased basil pesto


  • Prep

  • Ready In

  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°F) and vegetables are tender.
  3. Slice chicken and serve with zucchini and yellow squash pieces.

Nutrition information

  • Serving size: 3 ounces cooked chicken, 1 piece zucchini and 1 piece yellow squash
  • Per serving: 230 calories; 9 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 30 g protein; 49 mcg folate; 71 mg cholesterol; 2 g sugars; 697 IU vitamin A; 24 mg vitamin C; 81 mg calcium; 2 mg iron; 364 mg sodium; 694 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, 1 vegetable, ½ fat

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