chicken and vegetable saute

By blum099

Calories356, Total Fat (g)6, Saturated Fat (g)1, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)82, Sodium (mg)587, Carbohydrate (g)33, Total Sugar (g)4, Fiber (g)8, Protein (g)43, Vitamin C (DV%)83, Calcium (DV%)12, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 cups broccoli florets
• 4 medium carrots, cut lengthwise into strips
• 1 Tbsp. olive oil
• 4 medium boneless skinless boneless chicken breasts (1-1/4 lb. 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-oz. great Northern beans, rinsed and drained
• 1 Tbsp. finely shredded lemon peel

Details

Servings 4
Preparation time 15mins
Cooking time 31mins

Preparation

Step 1

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.