Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 1/4 tsp salt
- 4 tbsp Country Crock® Spread, divided
- 3 cups bite-size chunks zucchini and/or yellow squash
- 1 cup thinly sliced red onion
- 1 cup halved grape tomatoes
- 1/4 cup chopped parsley or basil leaves, (optional)
Season chicken with salt. Melt 1 tablespoon Country Crock® Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.
Melt 1 tablespoon Spread in same skillet; add squash and onion and cook, stirring frequently, until almost tender, about 5 minutes.
Add tomatoes; cook, stirring frequently, until softened, about 3 minutes. Stir in chicken, remaining 2 tablespoons Spread, and if, desired, parsley. Season, if desired, with ground black pepper.
Tip: To change it up - serve in flour tortillas!
Nutritional Information 1 serving:
Calories 210, Calories from Fat 80, Total Fat 9 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 75 mg, Sodium 390 mg, Total Carbs 7 g, Dietary Fiber 2 g, Sugars 4 g, Protein 26 g, Vitamin A 25 %, Vitamin C 50 %, Calcium 4 %, Iron 6 %
Brought to you by Country Crock®
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This recipe was recently featured in The Good Fats Cookbook.
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