Healthified Chicken Skillet - 9g Carbs, 1g Fiber, 2g Sugar
From: www.eatbetterameric
89% less sat fat • 70% less sodium than the original recipe.
Lean chicken, slim zucchini, skinny waist. Wide smile, full
stomach, big taste. Sounds like the perfect meal for only
20 minutes of work.
Prep Time: 5 min
Start to Finish: 20 min
Servings: 4
8 shallots OR 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1 1/4 lb total)
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley
1. Peel shallots; halve small shallots and quarter large shallots.
If using onion, cut into thin wedges (should have 1 cup shallots or
onion wedges); set aside. Sprinkle chicken lightly with salt and
pepper. In a large skillet, heat oil over medium-high heat. Reduce
heat to medium. Add chicken; cook for 2 minutes.
2. Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes
more or until chicken is no longer pink (165°F), stirring shallots
frequently and turning chicken, if necessary, to brown evenly. If
necessary, add additional oil to prevent sticking. Reduce heat to
medium-low if chicken or shallots brown too quickly.
3. Transfer chicken and shallots to a serving platter. Cover to
keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes
or until crisp-tender. Add to platter with chicken. Sprinkle with
parsley.
Servings: 4
Nutrition per Serving:
190 Calories, 45 Calories from Fat, 5g Total Fat, 1g Saturated Fat,
0g Trans Fat, 65mg Cholesterol, 230mg Sodium, 9g Total Carbs,
1g Dietary Fiber, 2g Sugars, 28g Protein
Percent Daily Value*:
Vitamin A 20%; Vitamin C 30%; Calcium 4%; Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet.
Exchanges: 1 Vegetable, 3 1/2 Very Lean Meat, 1/2 Fat
Carbohydrate Choices: 1/2
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