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Chicken With Leeks and Peas

Nutrition Facts

Serving Size½ recipe
Calories 247
Total Fat 6 g
Saturated Fat1 g
Sodium 418 mg
Total Carbohydrate 12 g
Dietary Fiber2.5 g
Protein 30 g

Servings and Times    TOP

Servings2

Ingredients and Preparation    TOP

IngredientsMeasures
Olive oil2 teaspoons
Boneless, skinless chicken breast½ 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 peas5 ounces
Juice of ½ lemon
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat oil in large skillet over medium-high heat. Add chicken breasts and sauté 4-5 minutes, until golden on all sides.
  3. 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.
  4. 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
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition. To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebscohost.com.