Chicken and Vegetable Saute

By davethibodeaux

Ingredients

• 2 cups broccoli florets
• 4 medium carrots, cut lengthwise into strips
• 1 Tbsp. olive oil
• 4 medium boneless skinless boneless chicken breasts (1-1/4 lb. 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-oz. great Northern beans, rinsed and drained
• 1 Tbsp. finely shredded lemon peel

Preparation

Step 1

1. 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.

2. 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.

3. 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.