BHG.com  /  Recipes & Cooking

Chicken and Vegetable Saute

Chicken and Vegetable Saute
Makes: 4 servings
Prep: 15 mins Cook: 16 mins
  • make this recipe
  • user reviews (5)
Chicken and Vegetable Saute
Ingredients
  • 2
    cups broccoli florets
  • 4
    medium carrots, cut lengthwise into strips
  • 1
    tablespoon olive oil
  • 4
    medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds
  • 1/2
    of a medium red onion, cut in thin wedges
  • 1/2
    cup reduced-sodium chicken broth
  • 1
    15 ounce can great Northern beans, rinsed and drained
  • 1
    tablespoon finely shredded lemon peel
Directions

1. Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.

2. Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Remove from skillet; set aside.

3. Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.

Nutrition Facts (Chicken and Vegetable Saute)
  • Servings Per Recipe 4,
  • Calories 356,
  • Protein (gm) 43,
  • Carbohydrate (gm) 33,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 82,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 3,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 8,
  • Sugar, total (gm) 4,
  • Vitamin A (IU) 102,
  • Vitamin C (mg) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 17,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 137,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 587,
  • Potassium (mg) 1096,
  • Calcium (DV %) 121,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (5)
4732155668
anonymous wrote:

I LIKED THIS AND WOULD MAKE IT AGAIN...I DID CHANGE THE BEANS AND USED SWEET POTATOES . I WILL MAKE THIS AGAIN. I ALSO USED CHICKEN TENDERS.

1/31/2012 05:01:56 PM Report Abuse
madhu.fernando wrote:

very nice. I marinated the chicken with garlic and soy sauce before cooking.

4/15/2011 12:11:12 AM Report Abuse
matthewcrosby wrote:

Quick, easy and tasty. Did not make good left overs. The beans got mushy. I would leave out the beans and substitute potatoes. We had roasted red potatoes on the side. Good base recipe. Easy to substitute veggies, starches, and/or spices.

3/26/2011 11:59:41 PM Report Abuse
CJo8178 wrote:

A delicious, quick and easy recipe! The only thing I changed was to add sweet potatoes (regular potatoes would be great too) and I think that really added something to the recipe. It's a great basic recipe and would be easy to substitute in different vegetables and starches. I would definitely recommend giving this one a try!

2/23/2011 09:03:03 PM Report Abuse
annereins wrote:

BHG -- need to fix title so this is searchable in your database

2/20/2011 01:22:02 PM Report Abuse
Top Brands
BHG Real Estate