Sunday, June 7, 2020

Chicken Vegetable Sauté

You went to the farmers market and now you have lots of fresh produce....what are you going to make with it all? This Chicken Vegetable Sauté is fast and easy. With just 8 ingredients and 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. Check to see if internal temperature reaches 160F-165F. 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. 

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