Chicken and Baby Carrots with Lemon and Chives

Name: Chicken and Baby Carrots with Lemon and Chives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams 32 baby carrots (about; 454 grams fat-free, less-sodium chicken broth; 118 milliliters minced fresh chives, divided; 0 teaspoons hot sauce, divided; 6 Tbsps fresh lemon juice, divided; 4 teaspoons grated lemon rind, divided; 1 Tbsp olive oil, divided; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves

This recipe makes 4 servings with 162 calories, 4g of protein, and 4g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of salt, lemon rind, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

Combine 1/4 cup minced chives, 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1 teaspoon oil, salt, and 1/8 teaspoon hot sauce in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 2 hours.

Ingredients you will need

Lemon Juice

Lemon Peel

Hot Sauce

Whole Chicken

Chives

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

Remove chicken from bag, and pat dry; discard marinade.

Ingredients you will need

Marinade

Whole Chicken

Heat 2 teaspoons oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken, and cook for 3 minutes on each side. Reduce heat to medium-low.

Ingredients you will need

Whole Chicken

Add 2 teaspoons lemon rind, 3 tablespoons lemon juice, 1/8 teaspoon hot sauce, carrots, and broth, and simmer for 15 minutes or until carrots are tender. Spoon 1/3 cup sauce onto each of 4 plates, and arrange 1 chicken breast half and 8 carrots on top of sauce.

Ingredients you will need

Chicken Breast