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Ingredientes
- 1 c. boiling water
- 1/2 c. dry cranberries
- 2 tsp canola oil
- 1 1/2 lb boneless skinless chicken breasts halved, and pounded to 1/2" thickness
- 1 lrg carrot peeled, and diagonally sliced
- 1 x red pepper julienned
- 1 x yellow pepper julienned
- 2 x scallions sliced
- 2 Tbsp. honey
- 1 Tbsp. lemon juice
Direcciones
- Heat the oil in a large skillet over medium-high heat. Add in the chicken breasts and saute/fry on each side for a total of 10 min. Remove from the skillet. Add in the carrot and peppers and saute/fry for 5 min. Add in the scallions and saute/fry for 3 more min.
- Mix together the honey and lemon juice. Add in the cranberries and the juice mix to the skillet and cook 1 minute. Add in the chicken breasts, cover, and simmer on low for 5 min.
- This recipe yields 6 servings.
- Serving size: 3 to 4 ounces.
- Comments: This dish is great served with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 22 | 17% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 43mg | 14% |
| Sodium 59mg | 2% |
| Potassium 284mg | 8% |
| Total Carbs 9.44g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.47g | 5% |
| Protein 17.43g | 28% |
