Saffron Chicken with Matchstick Vegetables

Oxmoor House
2 servings.


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Vegetable cooking spray
1/2 teaspoon olive oil
2 (4-ounce) skinned, boned chicken breast halves
1/2 cup julienne-sliced carrot
1/2 cup julienne-sliced onion
1/4 cup julienne-sliced celery
1 tablespoon minced garlic
1/3 cup peeled, seeded, and chopped tomato
1/4 cup dry white wine
1/4 cup canned low-sodium chicken broth, undiluted
2 teaspoons no-salt-added tomato paste
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground saffron
1/8 teaspoon hot sauce
Dash of pepper


Coat a small nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Transfer chicken to a 7- x 5 1/4- x 1 1/2-inch baking dish; set aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; saute 3 minutes or until vegetables are tender. Add tomato and remaining ingredients to skillet; bring to a boil. Pour vegetable mixture over chicken. Cover; bake at 350° for 20 minutes or until chicken is tender. Spoon vegetables evenly onto 2 serving plates, using a slotted spoon. Place chicken over vegetables.

Created date

August 2009

Nutritional Information

Calories 192
Caloriesfromfat 17 %
Fat 3.7 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28 g
Carbohydrate 11.1 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 417 mg
Calcium 0.0 mg