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Saffron Chicken with Matchstick Vegetables

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cooking Light Light Cooking for Two