Chicken and Vegetable Sauté

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Chicken and Vegetable Sauté

This was very bland for our taste, I will try some garlic and fresh basil in the left overs for tomorrow.

Ingredients

• 1 tablespoon finely shredded lemon peel
• 4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds
• ½ cup reduced-sodium chicken broth
• 2 cups broccoli florets
• 4 medium carrots, cut lengthwise into strips
• 1 tablespoon olive oil
• ½ of a medium red onion, cut in thin wedges
• 1 15 ounce can great Northern beans, rinsed and drained

Directions

1. Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. 
2. Then Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
3. 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. 
4. Then Remove from skillet; set aside.
5. Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. 
6. Then 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.
7. Enjoy!

Recipes adapted from : therecipecritic.com