Pour olive oil in a skillet. Add chicken, cover
and cook over medium-low heat for 10 minutes.
While chicken cooks, cut squash and onions into cubes
and place in a bowl. Mince thyme and sprinkle over
squash and onion along with pepper. Set aside.
Remove cover from chicken, turn heat up to medium and
continue cooking until one side is golden brown. Turn
chicken and continue cooking to brown second side.
Remove chicken from skillet and set aside. In same
skillet, cook squash and onion over medium heat until
tender.
Transfer to a baking dish. Arrange chicken on top
of squash. Shred cheese over the top.
Place in oven and turn heat on to 400 degrees.
Bake until cheese is melted.
Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes
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Nutritional information for Summer Squash and Chicken Breast
Calories: 257
Calories from Fat:76.5
% Daily Value*
Total Fat 8.5g
13%
Saturated Fat 3.5g
18%
Cholesterol 81mg
27%
Sodium 168mg
7%
Total Carbohydrates 12.5g
4%
Dietary Fiber 4g
15%
Sugars 4g
~
Protein 33.5g
67%
Vitamin A
10%
Iron
25%
Vitamin C
49%
Calcium
20%
*Percent Daily Values are based on a
2000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs
Nutritional information
is made possible through the use of the Living
Cookbook.
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This recipe contains: boneless skinless chicken breast,olive oil,zucchini squash,crookneck squash,onion,fresh thyme,pepper,pepper jack cheese
Summer Squash and Chicken Breast - 
