Chicken and Baby Carrots with Lemon and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup minced fresh chives, divided |
4 teaspoons grated lemon rind, divided |
6 tablespoons fresh lemon juice, divided |
1 tablespoon olive oil, divided |
1/4 teaspoon salt |
1/4 teaspoon hot sauce, divided |
4 (4-ounce) skinned, boned chicken breast halves |
32 baby carrots (about 1 pound) |
1 (16-ounce) can fat-free, less-sodium chicken broth |
fresh chives (optional) |
thin lemon slices (optional) |
Directions:
1. Combine 1/4 cup minced chives, 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1 teaspoon oil, salt, and 1/8 teaspoon hot sauce in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 2 hours. Remove chicken from bag, and pat dry; discard marinade.
2. Heat 2 teaspoons oil in a large skillet over medium heat. Add chicken, and cook for 3 minutes on each side. Reduce heat to medium-low. Add 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1/8 teaspoon hot sauce, carrots, and broth, and simmer for 15 minutes or until carrots are tender. Spoon 1/3 cup sauce onto each of 4 plates, and arrange 1 chicken breast half and 8 carrots on top of sauce. Sprinkle each serving with 1 tablespoon minced chives. Garnish with additional fresh chives and lemon slices, if desired.
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