Serve with baked potatoes and side salads.
Season chicken with garlic powder, Italian seasoning, onion powder, salt and pepper. Add 2 T. olive oil to frying pan. Cook chicken through.
While cooking, cut up zucchini and squash.
Set aside chicken on a plate. Add 2 T. olive oil to pan plus more of the seasonings. Cook 5-6 minutes. Add chicken back to pan and juice of lemon. Stir. Add 1/4 c. grated parmesan cheese. Stir to combine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 185 | ||
Calories from Fat: 30 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 70.2mg | 22 % | |
Sodium 181.3mg | 6 % | |
Potassium 852.6mg | 22 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 6.6g | ||
Protein 30.9g | 44 % | |
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: 185
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