1 4-ounce chicken breast. skinless and boneless
1/4 cup lemon juice
2 teaspoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley, chopped
1 2-ounce zucchini, cut into strips
1 2-ounce yellow squash, cut into strips
1/2 2-ounce red pepper. cut into strips
Marinate chicken breast in lemon juice, 1 teaspoon olive oil, salt, and pepper for 30 minutes. Drain. Grill chicken breast to the desired doneness. Sauté vegetables in remaining olive oil. Sprinkle with parsley and serve. Serves 1
Preparation: Cook chicken thoroughly to an internal temperature of 180’F. It is done when the juices run clear. Broil five to seven minutes per side until brown and done.
Storage: Refrigerate and use within two days of purchase or freeze. For frozen storage. overwrap or remove store wrap and rewrap in moisture-proof material, such as freezer paper, foil or place in a plastic bag. Use frozen chicken within six months.
Nutrient Analysis per Serving: Calories-219. Carbohydrates-11g, Protein-27g, Cholesterol-62mg. Sodium-343mg. Iron-2mg, Fat-8g (33c7e calories from fat)