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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (172g) | ||
Recipe Makes: 4 Dozen | ||
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Calories: 196 | ||
Calories from Fat: 174 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 6.1mg | 0 % | |
Potassium 414.1mg | 11 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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