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Chicken With Leeks and Peas
Nutrition Facts
| Serving Size | ½ recipe |
| Calories | 247 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 418 mg |
| Total Carbohydrate | 12 g |
| Dietary Fiber | 2.5 g |
| Protein | 30 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Olive oil | 2 teaspoons |
| Boneless, skinless chicken breast | ½ pound |
| Leek, thinly sliced (submerge slices in bowl of cold water; grit will sink to bottom) | 1 |
| Dry white wine (or substitute chicken broth) | ¼ cup |
| Frozen green peas | 5 ounces |
| Juice of ½ lemon | |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
- Directions
- Heat oil in large skillet over medium-high heat. Add chicken breasts and sauté 4-5 minutes, until golden on all sides.
- Stir in leeks and cook 3-4 minutes, until tender. Add wine to pan, scraping brown bits off the bottom. Stir in peas and cook until they are heated through, about 2-3 minutes.
- Drizzle with lemon juice and serve over rice as suggested below.
Exchanges
3 very lean meats; 2.5 vegetables; 2 fats
Side Suggestions: Lemony Jasmine Rice
Stir 2 tablespoons parsley and zest of ½ lemon into 1 cup cooked jasmine rice. Serve chicken mixture over rice. Nutrition Info (for ½ of recipe): 123 calories; 27 g carbohydrate; 2 g protein; 0 g fat (0 g sat); 0.5 g fiber; 2 mg sodium. Exchanges: 1.5 starches
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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