Lemon-Chive Chicken

2 teaspoons Olive Oil

1 lb. boneless, skinless chicken breasts, pounded flat

1 teaspoon lemon pepper seasoning

½ teaspoon garlic powder

3 cups cubed yellow squash and/or zucchini

1 Tablespoon garlic, minced

1 cup fat-free, low-sodium chicken broth

1 Tablespoon fresh chives, chopped

½ teaspoon fresh lemon rind, grated

1 Tablespoon fresh lemon juice

2 teaspoons cornstarch

2 teaspoons honey mustard
 

Heat oil in large non-stick skillet over medium-high heat. Sprinkle chicken with lemon pepper seasoning and garlic powder; add chicken to pan. Cook 4 minutes on each side; remove from pan. Keep warm.

Reduce heat to medium. Add cubed squash and garlic to pan, and cook 2 minutes, stirring frequently. Return the chicken to pan.

Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes. Serve over brown rice.

Nutrition Info Per Serving (4 servings):