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Chicken and Vegetable Saute

Makes: 4 servings
Prep 15 mins Cook 16 mins
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,
  • cal. (kcal) 356,
  • Fat, total (g) 6,
  • chol. (mg) 82,
  • sat. fat (g) 1,
  • carb. (g) 33,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 4,
  • pro. (g) 43,
  • vit. A (IU) 102,
  • vit. 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 (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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