Roasted Summer Squash & Ricotta Chicken Breasts - WLS Recipe
Servings: 6 servings
Calories: 195kcal
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup low fat Ricotta cheese
- 1/2 tsp dried oregano
- 1 small yellow squash, thinly sliced into rounds
- 1 small zucchini, thinly sliced into rounds
- 1/2 cup cherry tomatoes, cut in half
- 1 cup low-fat mozzarella, shredded
Instructions
- Preheat oven to 375F.
- Place chicken on a baking stone (or baking dish) and spread ricotta over top and sides.
- Sprinkle with oregano and a pinch of each salt & pepper.
- Top chicken with squash, zucchini and tomatoes. Sprinkle with mozzarella. Bake for 25 minutes or until internal temp of chicken reaches 165F.
Notes
*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.
Nutrition
Serving: 3oz | Calories: 195kcal | Carbohydrates: 8g | Protein: 33g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 303mg | Potassium: 619mg | Fiber: 1g | Sugar: 2g | Vitamin A: 424IU | Vitamin C: 11mg | Calcium: 275mg | Iron: 1mg