Nutrition per serving may change if servings are adjusted.
1 pound boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt, or to taste
1/3 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
12 ounces sugar snap peas, or snow peas (4 cups), trimmed of stem ends and strings
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 14-ounce can reduced-sodium chicken broth
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated thro
244 calories;6 g fat(1 g sat); 3 g fiber; 17 g carbohydrates; 28 g protein; 43 mcg folate; 63 mg cholesterol; 3 g sugars; 0 g added sugars; 1083 IU vitamin A; 24 mg vitamin C; 84 mg calcium; 3 mg iron; 369 mg sodium; 321 mg potassium
Carbohydrate Servings: 1
Exchanges: 1/2 other carbohydrate
4 lean meat