Serve up a skillet of chicken and vegetables loaded with vitamin A for healthy vision, particularly at night.
Start to Finish:
3 servings (1 1/3 cups each)
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
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.
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.
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|
|Serving Size:||1 Serving|
|Calories||400||Calories from Fat||50|
| || ||% Daily Value|| |
| Saturated Fat||1 1/2g||7%|
| Trans Fat||0g||0%|
| Dietary Fiber||4g||18%|
|% Daily Value|
|Vitamin A||160%||Vitamin C||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|
|*Percent Daily Values are based on a 2,000 calorie diet.|