Monday, October 7, 2019

Skillet Chicken and Vegetables Sauté

Don’t you just love a meal you can make in 30 minutes on a busy workday? This Skillet Chicken and Vegetables Sauté is filled with broccoli, carrots, onions and beans. Serves 4 


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 


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. Easy Peasy!

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