Healthy Squash & Chicken Casserole!

This dinner really hits the spot and will make plenty of leftovers for the next day!

INGREDIENTS

• 10 slices of bread whole-wheat *I only use 5
(don’t forget to let the bread air-dry overnight)
• Olive Oil cooking spray
• 1 medium yellow onion, thinly sliced
• 3 medium yellow squash, thinly sliced (about 4 cups)

• 2 cloves garlic, finely minced
• ½ lb boneless, skinless chicken breast, pounded to ¼ to ½ inch thickness and cubed
• 1 cup pre-shredded low-fat or soy mozzarella cheese
• 2tsp Italian seasoning
• Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS

-Cut bread into cubes, then spread out into a cookie sheet and let air-dry overnight. (If you do not wish to dry the bread, toast it instead in oven for 10 minutes at 350 F)

-Preheat Oven to 350 F

-Heat large non-stick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium- low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add squash and garlic. Mist with more cooking spray, if needed, and sauté until cooked, about 5 more minutes. Remove vegetables from pan. Mist pan with cooking spray again and cook chicken until golden brown on each side, about 2-3 minutes total.

-In large bowl, mix together cooked vegetables, chicken and bread cubes. Mix in mozzarella, seasoning, salt and pepper. Pour mixture into an 8-cup casserole dish and bake for 15 minutes, until cheese is melted and casserole is lightly browned on top.

Eating is half the Battle in achieving and maintaining your fitness goals! It’s a matter of being armed and dangerous by having great tasting options like this one! ENJOY!!

To Your Success,

Julia

PS- Next 4 week Boot Camp Series begins this Monday October 4th! Hold your spot NOW! Space is limited and spots fill up quickly! Fall 1 Boot Camp will sell out! http://pinellasbootcamps.com