Ginger-Lemon Chicken Skillet |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ginger-Lemon Chicken Skillet with bow tie pasta and mixed veggies Ingredients:
1/2 cup bow tie pasta (makes 1 cup cooked) |
1 (6 ounce) boneless skinless chicken breasts |
3 thin lemon slices, seeded |
1 teaspoon grated lemon zest |
1 teaspoon grated gingerroot |
1 small garlic clove, finely chopped |
2 tablespoons fresh lemon juice |
1/2 cup fat-free low-sodium chicken broth |
2 tablespoons honey |
1 tablespoon low sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon extra light olive oil |
1 cup broccoli floret |
1/2 cup cherry tomatoes |
1 small carrot, peeled and sliced thinly on the diagonal |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Cook pasta as directed on package; set aside. Combine chicken, lemon slices, zest, ginger, garlic and lemon juice in a bowl; set aside. Stir broth, honey, soy sauce and cornstarch in another bowl until honey dissolves. Heat 1/2 tsp oil in a large skillet. Cook broccoli, tomatoes, carrot and pepper, stirring occasionally, until tomatoes soften, 5 to 6 minutes. Add broth mixture and cover. Reduce heat to low and cook until water has evaporated, 2 to 3 minutes. Turn off heat. Warm remaining 1/2 tsp oil in a small skillet over medium-high heat; carefully add chicken and marinade. Cook, stirring occasionally, until chicken and lemon slices brown, 3 to 4 minutes. Reduce heat to low and add vegetables and sauce. Simmer until chicken is cooked through and sauce thickens, 2 to 3 minutes. Stir chicken and sauce into pasta and serve.
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