Lemon Chicken

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
  1. In a large skillet, heat oil. Add chicken, turning often to brown.
  2. Add leek and lemon zest, cooking 3 to 4 minutes.
  3. 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.
  4. Uncover. While boiling add cornstarch water mixture. Stir while boiling until liquid begins to thicken.
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