Easy Oven Baked Chicken Breasts with Microwave Steamed Squash
For the Baked Chicken Breast
- nonstick Cooking spray
- 4 ounces boneless, skinless, halved chicken breasts (all visible fat discarded)
- 1/3 cup fat-free Italian or Balsamic Vinaigrette dressing
For the Microwave-Steamed Squash
- 3 medium squash (any combination of zucchini or yellow squash)
- 1 small tomato
- 1 tsp. Italian seasoning
- 3 Tbsp. water
For the Baked Chicken Breast:
Preheat oven to 350°. Lightly spray a 9 x 13 baking dish with cooking spray.
Trim visible fat from chicken (optional – pound to even thickness)
Place chicken breast halves in baking dish, spoon half of the dressing evenly over the chicken. Flip chicken with a fork and spread remaining dressing evenly over the chicken.
Bake uncovered at 350° for 25-30 minutes until chicken is tender and no longer pink.
For the Microwave-Steamed Squash:
Wash squash and tomato, remove ends of squash with a knife. Slice squash in ¼ inch thick slices. Dice tomato.
Add water to a microwave-safe covered dish. Add squash and tomato and sprinkle with Italian seasoning.
Microwave covered on high 5-7 minutes until vegetables reach desired softness.
Per serving: 172 calories, 3.5g fat, 403mg sodium, 5g sugar, 26g protein
Recipe courtesy of the American Heart Association.