Seared Chicken with Summer Vegetable Sauté
Parmesan Mashed Potatoes
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 3 Tbsp olive oil, divided
- 1 (1.5-lb) pkg sliced zucchini, yellow squash, and onion medley
- 2 cups corn kernels
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup chopped fresh basil
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. Cook chicken, in batches, in 2 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done. Remove chicken from skillet, and keep warm.
- Cook squash medley, corn, red bell pepper, garlic, and ½ tsp each salt and pepper in 1 Tbsp hot oil in skillet 2 to 3 minutes or until crisp-tender. Stir in wine; cook 1 to 2 minutes or until slightly reduced. Stir in basil. Serve with chicken.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated sour cream and chive mashed potatoes (such as Simply Potatoes)
- ¼ cup grated Parmesan cheese
Side Dish Instructions
- Heat potatoes according to package directions; stir in cheese until melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
327
|
140
|
467
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 37 | 5 | 42 |
| Carb (g) | 17 | 15 | 32 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 469 | 467 | 936 |
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