Recipes and Cooking Chicken and Vegetable Sauté 3.8 (66) 1 Review A lot of 30-minute dinners fail to deliver on nutrition, but not this chicken and vegetable saute. Lean chicken, fiber-rich beans, and vitamin-packed broccoli do the trick, and do so deliciously. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 16 mins Total Time: 31 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup 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 ½ of a medium red onion, cut in thin wedges ½ cup reduced-sodium chicken broth 1 15 ounce can great Northern beans, rinsed and drained 1 tablespoon finely shredded lemon peel Directions 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. 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. 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. Karla Conrad Rate it Print Nutrition Facts (per serving) 356 Calories 6g Fat 33g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 356 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 82mg 27% Sodium 587mg 26% Total Carbohydrate 33g 12% Total Sugars 4g Protein 43g Vitamin C 49mg 245% Calcium 121.2mg 9% Iron 3.2mg 18% Potassium 1096mg 23% Folate, total 137.1mcg Vitamin B-12 0.5mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.