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Skinny Chicken Skillet

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Skinny Chicken Skillet
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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89% less sat fat • 70% less sodium than the original recipe. Lean chicken, slim zucchini, skinny waist. Wide smile, full stomach, big taste. Sounds like the perfect meal for only 20 minutes of work.

Ingredients

8
shallots or 1 large onion
4
medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
tablespoon olive oil
1
medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4
cup snipped fresh parsley

Directions

  • 1 Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
  • 2 Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
  • 3 Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
10%
,
Trans Fat
0g
)
Cholesterol
100mg
34%
Sodium
250mg
10%
Potassium
580mg
17%
Total Carbohydrate
9g
3%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
38g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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