Saffron Chicken with Matchstick Vegetables

Name: Saffron Chicken with Matchstick Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters julienne-sliced carrot; 59 milliliters julienne-sliced celery; 59 milliliters canned low-sodium chicken broth, undiluted; 0 teaspoons dried thyme; 59 milliliters dry white wine; 1 Tbsp minced garlic; 0 teaspoons hot sauce; 1 teaspoons olive oil; 118 milliliters julienne-sliced onion; 1 Dash pepper; 0 teaspoons ground saffron; 0 teaspoons salt; 227 grams skinned, boned chicken breast halves; 79 milliliters peeled, seeded, and chopped tomato; 2 teaspoons no-salt-added tomato paste

Saffron Chicken with Matchstick Vegetables is a gluten free, dairy free, and vegetarian recipe with 2 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 1g of fat, and a total of 161 calories. Head to the store and pick up julienne- carrot, olive oil, wine, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Coat a small nonstick skillet with cooking spray; add oil.

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Cooking Spray

Cooking Oil

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Frying Pan

Place over medium-high heat until hot.

Add chicken, and cook 2 minutes on each side or until browned.

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Whole Chicken

Transfer chicken to a 7- x 5 1/4- x 1 1/2-inch baking dish; set aside.

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Whole Chicken

Equipment you will use

Baking Pan

Coat skillet with cooking spray; place over medium-high heat until hot.

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Cooking Spray

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Frying Pan

Add carrot and next 3 ingredients; saute 3 minutes or until vegetables are tender.

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Vegetable

Carrot

Add tomato and remaining ingredients to skillet; bring to a boil.

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Tomato

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Frying Pan

Pour vegetable mixture over chicken. Cover; bake at 350 for 20 minutes or until chicken is tender. Spoon vegetables evenly onto 2 serving plates, using a slotted spoon.

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Vegetable

Whole Chicken

Equipment you will use

Slotted Spoon