Sauteed Chicken with Carmelized Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 248.0
- Total Fat: 5.0 g
- Cholesterol: 65.7 mg
- Sodium: 260.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.0 g
- Protein: 27.0 g
View full nutritional breakdown of Sauteed Chicken with Carmelized Vegetables calories by ingredient
Introduction
This is a quick and tastey dinner everyone will enjoy. Substitute the Carrots for mushrooms, bell peppers, zuchinni or any other favorite veggies. WW old points 5. This is a quick and tastey dinner everyone will enjoy. Substitute the Carrots for mushrooms, bell peppers, zuchinni or any other favorite veggies. WW old points 5.Number of Servings: 4
Ingredients
-
1/2 cup Low calorie maple syrup
1 tbsp Dijon mustard
3 tbsps Balsamic vinegar
2 tbsps olive oil
1 lb skinless, boneless chicken breast or thighs
1 large sweet onion, sliced
3 carrots, peeled and thinly sliced
salt & pepper to taste
Directions
Season chicken with salt and pepper. Heat oil in a large (12 inch) skillet over medium high heat until shimmering. Brown the chicken pieces well on both sides, about 5 minutes. Transfer chicken to a plate.
Add onion and carrots to skillet and saute until they browns lightly and begin to soften, about 5 minutes. Transfer chicken to a plate.
Meanwhile, whisk syrup, mustard abd vinegar in a medium bowl, adjusting mustard and vinegar to taste. When veggies are almost tehnder add glaze to the plan, scraping up any brown bits.
Retrun chicken pieces to skillet, cover and simmer over low heat until chicken is cooked through. (Cooking time will depend on chicken thickness - generally 10-15 minutes). When chicken is cooked through transfer chicken to plate (cover with foil) and return heat to medium high. Allow sauce & veggies to thicken until the sauce is syrupy.
Plate chicken and pour glaze and veggies on top.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GOSIA4EVER.
Add onion and carrots to skillet and saute until they browns lightly and begin to soften, about 5 minutes. Transfer chicken to a plate.
Meanwhile, whisk syrup, mustard abd vinegar in a medium bowl, adjusting mustard and vinegar to taste. When veggies are almost tehnder add glaze to the plan, scraping up any brown bits.
Retrun chicken pieces to skillet, cover and simmer over low heat until chicken is cooked through. (Cooking time will depend on chicken thickness - generally 10-15 minutes). When chicken is cooked through transfer chicken to plate (cover with foil) and return heat to medium high. Allow sauce & veggies to thicken until the sauce is syrupy.
Plate chicken and pour glaze and veggies on top.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GOSIA4EVER.