Ingredients
1 tablespoon olive oil
½ cup fat-free low sodium chicken broth
2-4 pounds boneless skinless chicken thighs
1 leek, halved, washed, sliced
1 pound baby carrots
Zest of 1 lemon
1 tablespoon cornstarch with water for thickening
½ cup lemon juice
Directions
- In a large skillet, heat oil. Add chicken, turning often to brown.
- Add leek and lemon zest, cooking 3 to 4 minutes.
- Add lemon juice and broth, stirring to combine. Add carrots, making sure carrots are at least partially covered with liquid. Cover and cook 35 minutes.
- Uncover. While boiling add cornstarch water mixture. Stir while boiling until liquid begins to thicken.
Image
Prep Time
10 min
Nutrition Facts
- Servings per Recipe: 8 servings
- Calories: 221
- Calories from Fat: 72
- Total Fat: 8
- Cholesterol: 118 mg
- Sodium: 196 mg
- Carbohydrate: 9 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 4 meat, 1 vegetable
- Carbohydrate Units: 0.5