Lemon Chicken and Veggies Recipe

5 1 2
Lemon Chicken and Veggies Recipe
Lemon Chicken and Veggies Recipe photo by Taste of Home
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Lemon Chicken and Veggies Recipe

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5 1 2
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Eight ingredients are all you need to put a beautiful dinner on the table tonight. Shredded carrots and baby spinach are very nutritious and a healthy part of this meal. Simple & Delicious Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon-pepper seasoning
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 package (0.9 ounce) hollandaise sauce mix
  • 1 tablespoon lemon juice
  • 4 tablespoons butter, divided
  • 1/4 cup chicken broth
  • 2 cups shredded carrots
  • 1 package (9 ounces) fresh baby spinach

Directions

In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat.
Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm.
Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables. Yield: 4 servings.
Originally published as Lemon Chicken and Veggies in Simple & Delicious January/February 2009, p46

Nutritional Facts

1 each: 498 calories, 30g fat (17g saturated fat), 161mg cholesterol, 698mg sodium, 18g carbohydrate (6g sugars, 3g fiber), 40g protein.

  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon-pepper seasoning
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 package (0.9 ounce) hollandaise sauce mix
  • 1 tablespoon lemon juice
  • 4 tablespoons butter, divided
  • 1/4 cup chicken broth
  • 2 cups shredded carrots
  • 1 package (9 ounces) fresh baby spinach
  1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat.
  2. Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm.
  3. Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables. Yield: 4 servings.
Originally published as Lemon Chicken and Veggies in Simple & Delicious January/February 2009, p46

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[email protected] User ID: 1202636 74681
Reviewed Dec. 6, 2010

"I loved addition of spinach and carrots. This is a very healthy and delicious meal."

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