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Chicken with Sugar Snap Peas & Baby Carrots in Sweet Pepper Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (5 oz chicken, 1-1/2 cups vegetables, 1/4 cup sauce) contains 410 calories, 14 g carbohydrate, (3 g fiber), 52 g protein, 14 g fat, (4 g saturated fat), 150 mg cholesterol, and 510 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 410
  • Servings: 4

Ingredients

Directions

  1. Preheat oven to 350 degrees. Add peas and carrots to large pot of boiling, salted water. Blanch 2-3 min until crisp-tender; drain. Transfer to bowl of ice water; drain. Set aside.
  2. Dust chicken with pan-searing flour; pat off excess. Heat olive oil in oven-proof pan on MED-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up sides and seared side has browned, 3-4 min. Cook 2 min, until second side has browned.
     
  3. Transfer pan with chicken to oven. Cook 6-10 min until internal temp of chicken reaches 160 degrees (check by inserting thermometer halfway into thickest part of meat).
     
  4. Remove from oven; place pan with chicken on stovetop on MED. Add basting oil and butter; carefully swirl. Spoon over chicken to baste. Remove from pan when internal temperature reaches 165 degrees, 4-5 min. Transfer chicken to serving platter; keep warm.
     
  5. Place vegetables in pan; cook, stirring, on MED until heated through, about 2 min (if they become oily, add 1-2 Tbsp hot water or stock). Serve chicken and veggies with warmed sauce.

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