Grilled Italian Chicken With Yellow Squash Atkins Recipes

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

GRILLED ITALIAN CHICKEN WITH YELLOW SQUASH (ATKINS)

Steps:

• Heat grill to medium, or heat broiler.
• Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
• In a medium bowl, toss squash slices with oil until coated on all sides. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the thyme; toss again to combine.
• Arrange chicken breasts and squash slices in a single layer on grill. Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate. Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side. Transfer to a platter. Let both stand for 15 minutes.
• In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
• Using the divided containers, place a chicken breast on one side of each container. Spoon 1/2 tablespoon of the tomato mixture over each. Place 4 to 5 slices of squash in the other section of each container, and top each with a piece of butter. Seal, and freeze. (The chicken can be stored, frozen, for up to 1 month.).
• When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute before serving. Garnish with thyme sprigs, if desired.

ITALIAN CHICKEN AND SQUASH

Steps:

• In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

SUMMER SQUASH CHICKEN ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.
• Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
• In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

SIMPLE ITALIAN GRILLED CHICKEN

Steps:

• Coat grill pan with no-stick cooking spray. Heat over medium heat.
• Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
• FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
• FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.