Pesto Chicken with Summer Squash

• Makes: 4 servings
• Serving Size: 3 ounces cooked chicken, 1 piece zucchini, and 1 piece yellow squash
• Carb Grams Per Serving: 8

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 2 small zucchini (12 ounces total), halved lengthwise
• 2 small yellow summer squash (12 ounces total), halved lengthwise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup purchased basil pesto

Directions

1. Preheat broiler. Sprinkle chicken, zucchini, and yellow squash with salt and black pepper. Place chicken breast halves on the unheated rack of a foil-lined broiler pan. Broil about 5 inches from the heat for 5 minutes.
2. Turn chicken; place vegetables on rack with chicken. Spoon pesto over chicken and vegetables. Broil 5 to 7 minutes more or until chicken is no longer pink (170 degrees F) and vegetables are tender.
3. Slice chicken and serve with zucchini and yellow squash pieces. Makes 4 (3 ounces cooked chicken, 1 piece zucchini, and 1 piece yellow squash each) servings

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 230 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 364 mg sodium, 8 g carb. (3 g fiber, 2 g sugars), 30 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4; Fat (d.e): 0.5; Vegetables (d.e): 1