Chicken and Baby Carrots with Lemon and Chives

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 20%
  • Fat: 5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.1g
  • Carbohydrate: 14.6g
  • Fiber: 3.8g
  • Cholesterol: 66mg
  • Iron: 1.5mg
  • Sodium: 502mg
  • Calcium: 53mg

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

  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.
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