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Chicken and Baby Carrots with Lemon and Chives

BECKY LUIGART-STAYNER
Yield 4 servings

Ingredients

  • 1/2 cup minced fresh chives, divided
  • 4 teaspoons grated lemon rind, divided
  • 6 tablespoons fresh lemon juice, divided
  • 1 tablespoon olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 32 baby carrots (about 1 pound)
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • Fresh chives (optional)
  • Thin lemon slices (optional)

Nutrition Information

  • calories 221
  • caloriesfromfat 20 %
  • fat 5 g
  • satfat 0.9 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 29.1 g
  • carbohydrate 14.6 g
  • fiber 3.8 g
  • cholesterol 66 mg
  • iron 1.5 mg
  • sodium 502 mg
  • calcium 53 mg

How to Make It

  1. Combine 1/4 cup minced chives, 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1 teaspoon oil, salt, and 1/8 teaspoon hot sauce in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 2 hours. Remove chicken from bag, and pat dry; discard marinade.

  2. Heat 2 teaspoons oil in a large skillet over medium heat. Add chicken, and cook for 3 minutes on each side. Reduce heat to medium-low. Add 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1/8 teaspoon hot sauce, carrots, and broth, and simmer for 15 minutes or until carrots are tender. Spoon 1/3 cup sauce onto each of 4 plates, and arrange 1 chicken breast half and 8 carrots on top of sauce. Sprinkle each serving with 1 tablespoon minced chives. Garnish with additional fresh chives and lemon slices, if desired.