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Chicken With Leeks and Peas

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Nutrition FactsServings and TimesIngredients and Preparation

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

Servings and Times

Servings 2

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

  1. Heat oil in large skillet over medium-high heat. Add chicken breasts and sauté 4-5 minutes, until golden on all sides.
  2. 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.
  3. Drizzle with lemon juice and serve over rice as suggested below.

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.

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Resources

  • 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