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Honey-Mustard Chicken and Carrots

Calling All Carrots

Carrots supply the vitamin B1, called thiamin. Thiamin helps us release energy from the foods we eat.

2 reviews

11 ratings

Apple juice adds wonderful sweetness and honey-roasted peanuts give salty crunch to this easy skillet meal. From eatbetteramerica.

Prep Time:20 min

Start to Finish:30 min

makes:4 servings

2	teaspoons canola or soybean oil
4	boneless skinless chicken breasts (about 1 lb)
1/2	cup apple juice
2	cups frozen baby-cut carrots
2	tablespoons sweet honey mustard
2	tablespoons finely chopped honey-roasted peanuts

1.	In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning once, until chicken is browned on both sides.
2.	Add apple juice; reduce heat to medium. Cover; cook 5 minutes. Add carrots. Cover; cook 5 to 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
3.	Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.

Nutritional Information

1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 130mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 7g); Protein 27g Percent Daily Value*: Vitamin A 210%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

2 Reviews

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It is very tasty and its alot like the normal chiken salad i eat except it doesnt have all the mayo and calories
Posted at 8:00 PM on July 9 2007 by

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I cooked this dish for my picky family and they loved it!
Posted at 8:00 PM on July 9 2007 by