1 (16-ounce) can fat-free, less-sodium chicken broth
Fresh chives (optional)
Thin lemon slices (optional)
How to Make It
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.
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.
My boyfriend and I loved this dish! I increased the lemon juice in the pan with the chicken and I added zucchini strips (in the last 5 minutes) for some additional veggies. I also served it over egg noodles. It tasted like spring in my mouth! Definitely going into rotation and I will probably add asparagus next time too.
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