Sugar Snap Pea Saute With Free-Range Chicken Breasts

Sugar Snap Pea Saute With Free-Range Chicken Breasts is a quick and easy, not to mention healthy, yummy weeknight meal. Your family will be coming back for more!

Yield: Makes 4 servings (serving size: 1 chicken breast and 1 1/4 cups peas)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 29g
  • Carbohydrate: 24g
  • Fiber: 6g
  • Cholesterol: 63mg
  • Iron: 3mg
  • Sodium: 407mg
  • Calcium: 138mg

Ingredients

  • 1 1/2 pounds sugar snap peas, trimmed
  • 4 (4-ounce) skinless, boneless, free-range, organic chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon chopped fresh thyme

Preparation

  1. 1. Bring a large pot of salted water to a boil. Add peas, and cook about 2 minutes or until crisp-tender. Drain and rinse with cold water. Set aside.
  2. 2. Sprinkle both sides of the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. 3. Heat 1 tablespoon olive oil over medium-high heat in a large nonstick sauté pan. Add the chicken to the pan; cook 4–5 minutes on each side or until done. Remove chicken from pan, and keep warm until ready to serve.
  4. 4. Reduce the heat to medium-low, add the shallots, and cook, stirring frequently to keep from burning, 2–3 minutes or until limp and golden brown. While the shallots are cooking, whisk together the remaining 7 ingredients (through thyme). Add the mustard mixture and the blanched peas to the pan; stir until the peas are well coated with the dressing and heated through. Season with the remaining 1/4 teaspoon salt, and cook for 1 minute or until heated through.
  5. 5. To serve, arrange chicken and 1 1/4 cups of the sugar snap peas on each of 4 plates. Serve with a 5-ounce glass of white wine, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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