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    Grilled Italian Chicken with Yellow Squash View Edit

    Servings: Not specified

    Directions

    We have paired this marinated grilled chicken with yellow squash, but zucchini will work just as well. 1. Heat grill to medium, or heat broiler. 2. 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. 3. 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. 4. 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. 5. In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.

    Ingredients
    • 6. 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.)
    • 7. 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.3 tablespoons low-carb Italian salad dressing
    • 4 (6-ounce) boneless, skinless chicken breasts
    • 3/4 teaspoon salt
    • 3/4 teaspoon freshly ground pepper
    • 3 medium yellow squash (about 1 to 1 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
    • 2 tablespoons olive oil
    • 1/4 teaspoon dried thyme
    • 1 tablespoon Atkins Ketch-a-Tomato
    • 1 tablespoon unsalted butter, cut into four equal pieces
    • 4 divided resealable plastic containers
    • Fresh thyme sprigs, for garnish

    Parsed from recipe text (no separate ingredient records).

    Comments

    Net Carbs: 4 grams Total Carbs: 7 grams Fiber: 3 gram Protein: 36 grams Fat: 14 grams Calories: 300 Makes: 4 servings Prep Time: 20 minutes Total Time: 45 minutes

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