Chicken and Baby Carrots with Lemon and Chives

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Chef Anne Desjardins,

November 1998
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