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Rosemary Chicken and Summer Squash Brochettes

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Calories 202; Total Fat 6g; Carbohydrates 7g

A simple marinade of olive oil, garlic, and fresh lemon juice and peel adds zest to the mild flavor of pattypan squash (sometimes called "scallop" squash) and chicken breasts. Pattypans are high in vitamin C and a good source of folic acid. Serve with marinated olives and soft pita or lavash for a low-calorie Mediterranean-style supper.

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Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 202 Calories (10%)
  • 6g Total fat (10%)
  • 1g Saturated Fat (5%)
  • 68mg Cholesterol (23%)
  • 79mg Sodium (3%)
  • 7g Carbohydrate (2%)
  • 0g Fiber (0%)
  • 29g Protein (58%)

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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 2 skinless boneless chicken breast halves, each cut into 6 pieces
  • 3 large pattypan squash, each quartered
  • 4 metal skewers


Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.

Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

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