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fresh chives lemon rind lemon juice olive oil salt hot sauce carrots chicken broth fresh chives lemon slices
Viewed: 5 - Published at: 7 years agoIngredients
- 1/2 cup minced fresh chives, divided
- 4 teaspoons grated lemon rind, divided
- 6 tablespoons fresh lemon juice, divided
- 1 tablespoon olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce, divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 32 baby carrots (about 1 pound)
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- Fresh chives (optional)
- Thin lemon slices (optional)
Method
- Combine 1/4 cup minced chives, 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1 teaspoon oil, salt, and 1/8 teaspoon hot sauce in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 2 hours. Remove chicken from bag, and pat dry; discard marinade.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add chicken, and cook for 3 minutes on each side. Reduce heat to medium-low. Add 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1/8 teaspoon hot sauce, carrots, and broth, and simmer for 15 minutes or until carrots are tender. Spoon 1/3 cup sauce onto each of 4 plates, and arrange 1 chicken breast half and 8 carrots on top of sauce. Sprinkle each serving with 1 tablespoon minced chives. Garnish with additional fresh chives and lemon slices, if desired.
