Chicken and Baby Carrots with Lemon and Chives

1/2 c minced fresh chives, divided
4 tsp grated lemon rind, divided
6 Tbsp fresh lemon juice, divided
4 tsp olive oil, divided
1/4 tsp salt
1 tsp hot sauce
1 1/2 pounds boneless, skinless chicken breast
46 large baby carrots
2 cans chicken broth

1) Combine 1/4 cup of the minced chives, 2 teaspoons of the lemon rind, 3 Tablespoons of the lemon juice, 1 teaspoon of the olive oil, salt, and 1/2 teaspoon of the hot sauce in a large zip top bag. Add the chicken, seal, and allow to marinate in the refrigerator for 2 hours.
Remove the chicken from the bag and pat dry, discard the marinade.
2) Heat the remaining 3 teaspoons of olive oil in a large nonstick skillet over medium heat. Add chicken and cook for 3 minutes on each side. Reduce heat to medium-low. Add the remaining 2 teaspoons lemon rind, 3 Tablespoons lemon juice, and 1/2 teaspoon hot sauce. Add the carrots and broth, simmer 15 minutes or until carrots are tender.
3) Spoon 1/3 cup of sauce on each plate, arrange 3 ounces of chicken and 8 carrots on each (can start layering with a cup of rice if you wish {not included in nutritional information}). Sprinkle with the remaining minced chives.

serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user CKBYMOMMY.