4 chicken breast halves (4 ounces each), boneless, skinless
¼ teaspoon each salt and pepper
2 cups yellow squash, cut into ½-inch cubes
1 ½ cups zucchini, cut into ½-inch cubes
1 cup fat-free, low-sodium chicken broth
1 tablespoon chopped fresh chives
½ 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 heat to medium. Add the yellow 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 and cover. Reduce heat to medium-low and cook 3 minutes. Serves 4.