Chicken and Vegetable Saute

Makes: 4 servings.
Prep: 15 mins.
Cook: 16 mins.

Per serving: 356 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3g monounsaturated fat), 82 mg chol., 587 mg sodium, 33 g carb., 8 g fiber, 4 g sugar, 43 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 2 cups broccoli florets.
• 4 medium carrots, cut lengthwise into strips.
• 1 tablespoon olive oil.
• 4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds.
• 1/2 of a medium red onion, cut in thin wedges.
• 1/2 cup reduced-sodium chicken broth.
• 1 15 ounce can great Northern beans, rinsed and drained.
• 1 tablespoon finely shredded lemon peel.

DIRECTIONS:

• Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
• Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Remove from skillet; set aside.
• Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.

Source: http://www.bhg.com/