Serve up a skillet of chicken and vegetables loaded with vitamin A for healthy vision, particularly at night.
Prep Time:
30 Min
Start to Finish:
30 Min
Makes:
3 servings (1 1/3 cups each)
INGREDIENTS
1 lb chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant® frozen sugar snap peas
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/4 cup water
1/2 cup orange marmalade
1 tablespoon cornstarch
DIRECTIONS
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Heat 12-inch nonstick skillet over medium heat. Add chicken; sprinkle with salt and pepper. Cook 6 to 8 minutes, turning once, until brown. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.
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To same skillet, add sugar snap peas, carrots and water. Increase heat to medium-high; cover and cook 4 to 6 minutes or until crisp-tender. Meanwhile, in small bowl, mix marmalade and cornstarch until well blended.
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Return chicken and add marmalade mixture to skillet; cook 2 to 3 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce has thickened.
Recipe Provides: Meat & Beans 4oz-equivalents, Vegetables 1c
| NUTRITION INFORMATION PER SERVING |
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| Serving Size: | 1 Serving |
|---|
| Calories | 400 | Calories from Fat | 50 |
|
| | | % Daily Value | |
|---|
| Total Fat | 5g | 8% |
| Saturated Fat | 1 1/2g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 95mg | 31% |
| Sodium | 330mg | 14% |
| Total Carbohydrate | 51g | 17% |
| Dietary Fiber | 4g | 18% |
| Sugars | 31g | 0% |
| Protein | 37g | 0% |
|
| % Daily Value |
|---|
| Vitamin A | 160% | Vitamin C | 20% | | Calcium | 10% | Iron | 20% |
| | Exchanges: | 1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; |
|---|
| | Carbohydrate Choices: | 3 1/2 |
|---|
|
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| *Percent Daily Values are based on a 2,000 calorie diet. |