Recipe Instructions:
Ingredients
2 cup broccoli florets
4 medium carrots, cut lengthwise into strips
1 tablespoon olive oil
4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds
½ of a medium red onion, cut in thin wedges
½ cup reduced-sodium chicken broth
1 15 ounce can great Northern beans, rinsed and drained
1 tablespoon finely shredded lemon peel
Directions
Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Remove from skillet; set aside.
Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.
