NY2ATL's LOW CARB RECIPES
Grilled Italian Chicken with Yellow Squash
Grilled Italian-Style Chicken with Yellow Squash
3 medium yellow squash (about 1 to 1 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
3 tablespoons low sugar Italian salad dressing (not light style, check carb count)
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/4 teaspoon dried thyme
1 tablespoon SF ketchup
Fresh thyme sprigs, for garnish
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 dried 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 5 minutes.
In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
Place a chicken breast and 4-5 slices of the squash on a plate, spoon a little of the dressing/ketchup mixture over the top.
Garnish with fresh thyme and serve.
Ingredients:
4 (4-ounce) boneless, skinless chicken breasts3 medium yellow squash (about 1 to 1 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
3 tablespoons low sugar Italian salad dressing (not light style, check carb count)
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/4 teaspoon dried thyme
1 tablespoon SF ketchup
Fresh thyme sprigs, for garnish
Directions:
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 dried 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 5 minutes.
In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
Place a chicken breast and 4-5 slices of the squash on a plate, spoon a little of the dressing/ketchup mixture over the top.
Garnish with fresh thyme and serve.
