Chicken and Baby Carrots with Lemon and Chives

Chicken and Baby Carrots with Lemon and Chives
Photo by BECKY LUIGART-STAYNER

Ingredients

  • Thin lemon slices (optional)
  • ¼ teaspoon hot sauce, divided
  • Thin lemon slices (optional)
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 32 baby carrots (about 1 pound)
  • 6 tablespoons fresh lemon juice, divided
  • 1 tablespoon olive oil, divided
  • + 15 more ingredients
    • 1 (16-ounce) can fat-free, less-sodium chicken broth
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 4 teaspoons grated lemon rind, divided
    • Fresh chives (optional)
    • 32 baby carrots (about 1 pound)
    • ½ cup minced fresh chives, divided
    • ¼ teaspoon salt
    • 1 tablespoon olive oil, divided
    • ½ cup minced fresh chives, divided
    • ¼ teaspoon salt
    • 6 tablespoons fresh lemon juice, divided
    • 1 (16-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon hot sauce, divided
    • Fresh chives (optional)
    • 4 teaspoons grated lemon rind, divided

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 teaspoon...

View full recipe at My Recipes

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