Honey-Mustard

Chicken and Carrots

 

2 tsp. canola or olive oil

4 boneless, skinless chicken breast halves

1/2 cup apple juice

2 cups frozen baby-cut carrots

2 Tbs. honey mustard

3 Tbs. coarsely chopped

Honey-roasted peanuts

 

 

 

             Heat the oil in a 10-inch nonstick skillet over medium-high heat. Cook the chicken in the hot oil 5 to 8 minutes or until the chicken is browned on both sides. Add the apple juice and reduce the heat to medium. Cover and cook 5 minutes. Add the carrots, cover, and cook 5 to 10 minutes, until the carrots are crisp-tender and the center of the thickest part of each chicken breast reaches 170°. Remove the chicken and carrots from the skillet with a slotted spoon and cover to keep warm.  Stir the mustard into the liquid in the skillet. Spoon the mustard sauce over the chicken and carrots and sprinkle with the peanuts. Makes 4 servings.

 

 

 

Per Serving                                                                       

Calories: 250                              Sodium: 200 mg

Total Fat: 9g                             Cholesterol:  75 mg

Saturated Fat: 1g                    Carbohydrates:  12g

Fiber: 2g                                    Protein: 29g                                                                     

 

            

 

 

 

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