Page 98 - One-Dish Meals

Chicken Breasts with

Vegetable Ribbons

Lemon peel, garlic, and parsley add easy elegance and bursts of flavor. An
ordinary vegetable peeler is all you need to make the vegetable ribbons.
Serve over rice or couscous.
P R E P 15 minutes C O O K 25 minutes M A K E S 4 main-dish servings

4 medium skinless, boneless chicken- 1 tablespoon olive oil
1
breast halves (about 1 ⁄4 pounds)
3 medium carrots, peeled
1 ⁄4 teaspoon coarsely ground
2 medium zucchini (about
black pepper
8 ounces each)
1 ⁄2 teaspoon salt 3 ⁄4 cup chicken broth
2 garlic cloves, minced
1 cup loosely packed fresh parsley
2 teaspoons freshly grated lemon peel leaves, chopped

1. Sprinkle chicken with pepper and ⁄4 teaspoon salt. In cup, mix garlic,
1
1
lemon peel, and remaining ⁄4 teaspoon salt; set aside.
2. In 12-inch skillet, heat oil over medium-high heat until hot. Add
chicken and cook 6 minutes. Reduce heat to medium; turn chicken over
and cook 6 to 8 minutes longer, until juices run clear when thickest part
of breast is pierced with tip of knife.

3. Meanwhile, with sharp vegetable peeler, peel carrots lengthwise into
wide, thin strips. Repeat with zucchini.

4. Transfer chicken to plate; sprinkle with garlic mixture and keep warm.
1
In same skillet, heat broth and ⁄4 cup water to boiling over high heat.
Reduce heat to medium-low; add carrots and cook, covered, 3 minutes.
Add zucchini and cook, covered, 5 to 7 minutes longer, until vegetables
are just tender. Stir in all but 1 tablespoon parsley.

5. To serve, spoon vegetable ribbons and broth onto 4 dinner plates; top
with chicken. Sprinkle with remaining parsley.

E A C H S E R V I N G About 240 calories | 36 g protein | 0 g carbohydrate |
6g total fat (1 g saturated) | 82 mg cholesterol | 530 mg sodium.

98 Stir-Fries & Skillet Suppers