If you consider salt and pepper to be “freebies,” this impressive springtime dish uses only five ingredients. Serve with a simple side of brown rice or quinoa to complete the meal.
Active time: 22 minutes Total time: 22 minutes
Grilled Chicken With Zucchini-Asparagus Sauté
Ingredients
- 4 (6-ounce/170g) boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon coarse kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup (120g) sweet onion, chopped
- 3 cups (340g) zucchini, coarsely chopped
- 2 cups (200g) asparagus, cut into 1-inch (2.5cm) pieces
Directions
Place chicken between two sheets of plastic wrap and pound to an even thickness using a meat tenderizer or a small, heavy skillet. Uncover chicken and brush with 1 1/2 teaspoons oil. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Preheat a large grill pan over medium-high heat. Add chicken to pan; grill until a thermometer inserted in the center registers 165°F (74°C), about 6 minutes on each side.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes. Add zucchini, asparagus and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté until crisp-tender, 5–7 minutes. Serve zucchini mixture with chicken.
Serves: 4 | Serving Size: 1 chicken breast and about 3/4 cup (112.5g) vegetables
Nutrition (per serving): Calories: 301; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 124mg; Sodium: 566mg; Carbohydrate: 7g; Dietary Fiber: 2g; Sugar: 2g; Protein: 41g
Nutrition Bonus: Potassium: 827mg; Iron: 6%; Vitamin A: 16%; Vitamin C: 23%; Calcium: 17%
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
