Chicken And Baby Carrots With Lemon And Chives
- 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)
- 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.
fresh chives, lemon rind, lemon juice, olive oil, salt, hot sauce, carrots, chicken broth, fresh chives, lemon slices
Taken from www.myrecipes.com/recipe/chicken-baby-carrots-with-lemon-chives (may not work)