Chicken With Summer Squash and Lemon-Chive Sauce

2 teaspoons vegetable oil

4 chicken breast halves (4 ounces each), boneless, skinless

1/4 teaspoon each salt and pepper

2 cups ( 1/2-inch) cubed yellow squash

1 1/2 cups ( 1/2-inch) cubed zucchini

1 cup fat-free, low-sodium chicken broth

1 tablespoon chopped fresh chives

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons cornstarch

2 teaspoons honey mustard

In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle both sides of the chicken breast halves with salt and pepper. Cook chicken 4 minutes on each side; remove from the skillet and keep warm.

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

In a small bowl whisk together the chicken broth, chives, lemon rind, lemon juice, cornstarch and honey mustard. Pour over the chicken and vegetables. Cover, reduce the heat to medium-low and cook 3 minutes. Makes 4 servings.

Source: adapted from Cooking Light magazine.

Per serving: 181 calories (20 percent from fat), 4 g fat (1 g saturated), 7 g carbohydrate, 28 g protein, 295 mg sodium, 66 mg cholesterol, 38 mg calcium, 2 g fiber.