Easy Oven Baked Chicken Breasts with Microwave Steamed Squash

Serves 4
Ingredient list: 

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
Preparation: 

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.