Peppered Chicken & Asparagus

Ingredients:

  • 1 lb. chicken scallopini (chicken breasts pounded flat)
  • ½ cup low sodium chicken broth
  • 1 medium yellow squash
  • 1lb. asparagus spears
  • 1 large red bell pepper
  • 4 green onions
  • 0 calorie olive oil cooking spray

Spices:

  • Coarse Ground Pepper
  • ½ tbsp. Onion Powder
  • ½ tbsp. Cumin

Preparation:

  • Slice squash lengthwise in half then into thin ¼ – ½” strips.
  • Slice red bell pepper lengthwise into ¼ – ½” strips.
  • Trim lower woody sections off asparagus.
  • Trim base of onion and split down center.

Cooking:

  • Heat skillet to medium. Spray 0 calorie olive oil cooking spray.
  • Place chicken in skillet and sprinkle with seasonings.
  • Saute the chicken 12 – 15 minutes total, turning half way through.
  • Add asparagus and squash spears, red bell pepper and onion. Cover and continue sautéing till asparagus starts to soften.

Serving Suggestion & Tips:

  • Serves 4
  • Split veggies evenly between 4 plates and top with chicken.
  • This dish will not freeze well, as veggies will lose their crispiness.
  • Can be prepared on Foreman grill.