Posts Tagged ‘summer squash’

Garden Vegetable and Chicken Skillet

I think one of my main goals needs to be focusing on the weekend.  I am great Monday through Friday and then I wake up on  Saturday morning and forget to log what I am eating, which basically means I eat more than I should!!!!

I have promised myself that this coming weekend I will try and log for at least one of those days!!!

So Monday was a good day.

Breakfast: 166
Protein Shake

Lunch: 462
Protein Meal Replacement Bar
Grapes, Fresh
Fig Bar

Dinner: 458
1 Tbsp Asian Sesame Dressing
Garden Vegetable & Chicken Skillet
Tossed Green Salad

Snacks: 110
Fig Bar

Total Calories: 1,186

FitBit: 5,818 Steps / 8 Stairs

I am pretty pleased with those steps, I didn’t manage to get out for a walk yesterday. It was wet pretty much all day, but I didn’t spend as much time sat at my desk which obviously made a big difference.

For dinner I made Garden Vegetable and Chicken Skillet. It was okay. My hubby was not impressed with the spinach in it, cooked spinach is not one of his favorites. When he was finished he had a tidy little pile of spinach on the edge of his plate!

TOTAL TIME: Prep: 20 min. Cook: 20 min

MAKES: 4 servings

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup uncooked Minute® Brown Rice
1-1/4 cups water
1 tablespoon lemon juice

1. In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer.

2. Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice. Yield: 4 servings.

Nutritional Facts

1-1/2 cups equals 355 calories, 11 g fat (5 g saturated fat), 109 mg cholesterol, 453 mg sodium, 25 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.

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