Sewickley Hotel Diet Chicken
Discover the vibrant flavors of Sewickley Hotel Diet Chicken, a wholesome and satisfying one-skillet meal that’s as nutritious as it is delicious. This easy-to-make recipe features juicy, golden-browned chicken breasts nestled among a medley of tender zucchini, yellow squash, and cherry tomatoes, all infused with the brightness of fresh garlic, zesty lemon, and aromatic parsley. Simmered in a light, savory chicken broth, this low-carb, gluten-free dish is perfect for those seeking a healthy, balanced dinner option without sacrificing taste. Ready in just 40 minutes, it’s ideal for busy weeknights or light yet elegant entertaining. Serve it straight from the oven with a drizzle of broth for a restaurant-quality meal that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Zucchini, thinly sliced
- 1 medium Yellow squash, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 piece Lemon, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 1 cup Chicken broth (low sodium)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté the minced garlic for 30 seconds until fragrant, then add the zucchini, yellow squash, and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally.
Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan.
Return the seared chicken breasts to the skillet, nestling them among the vegetables.
Top each chicken breast with a slice of lemon.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and garnish the dish with fresh chopped parsley.
Serve the chicken and vegetables hot, spooning some of the flavorful broth over the top.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.6 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3427 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
