Keto Italian Grilled Chicken with Yellow Squash
2.9g
Net Carbs
33.2g
Protein
22.9g
Fat
1.3g
Fiber
356
Calories
Ingredients:
- 2 tablespoons Extra Virgin Olive Oil
- 24 ounce boneless, raw (yield after cooking) Chicken Breast
- 3/4 teaspoon Black Pepper
- 2 medium Yellow Summer Squashes
- 1 tablespoon Unsweetened Ketchup
- 3/4 teaspoon Salt
- 1/4 tsp, ground Thyme (Dried)
Directions:
The Atkins recipe for Italian Dressing is an ingredient in this recipe or use any bottled Italian dressing with no added sugar; you will need 3 tablespoons.
- Heat grill to medium, or heat broiler.
- Spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly. Sprinkle them with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
- In a medium bowl, toss squash slices with oil until coated on all sides. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the thyme; toss again to combine.
- Arrange chicken breasts and squash slices in a single layer on grill. Cook squash until tender. Transfer to a plate and keep warm.
- Continue to cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170° F when inserted into the thickest part of the breast, 8-10 minutes per side. Transfer to a platter and keep warm.
- In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
- Place chicken on a warmed plate, spoon 1/2 tablespoon of the ketchup mixture over each portion. Place 4 to 5 slices of squash on the side. Season with salt and freshly ground black pepper. Garnish with thyme sprigs, if desired.
