Summer Chicken Saute From Ellipse Fitness

Summer Chicken Saute From Ellipse Fitness

Summer Chicken Saute

2 Cups Fresh Green Beans, cut into 2” long pieces

1 Tbsp. Olive Oil

1 Lb. Skinless, Boneless Chicken Breast Halves, cut into 1” pieces

1 Tbsp. Oregano, chopped

2 Cups Sliced Yellow Summer Squash (or Zucchini)

1 Can (15 oz.) Cannellini Beans, drained and rinsed

¼ Cup Reduced- sodium Chicken Broth

6 Cloves Garlic, minced

1 Cups Cherry Tomatoes, halved

1 Tbsp. Basil, chopped

¼ Tsp. Kosher Salt

¼ Tsp. Black Pepper


Directions:  In a covered medium saucepan, cook green beans in a small amount of boiling salted water for 8-10 minutes or until crisp-tender.  Drain; submerge beans in enough ice water to cover and let stand to cool.  Drain again and set aside.

Meanwhile, in a very large skillet, heat olive oil over medium heat.  In a large bowl, toss chicken with oregano.  Add chicken to hot oil in skillet; cook for 5-6 minutes or until no longer pink.  Remove chicken from skillet and set aside.

Add squash to skillet; cook and stir over medium-high heat for 3 minutes.  Stir in chicken, green beans, cannellini beans, chicken broth, and garlic.  Bring to boiling.  Add tomatoes, basil, salt, and pepper.  Cook about 1 minute or until heated through.

Serves:  4

Exchanges:  3 Extra Lean Protein, 1 Vegetable, 1 Fat, 1 Carb

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