Chicken with Sugar Snap Peas & Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them--if you have extras, try them on a salad.
Source: EatingWell Magazine, April/May 2006
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Recipe Summary
Ingredients
Directions
Tips
Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted--they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they're an excellent source of fiber and protein. Look for them in the produce section near other sprouts.
Nutrition Facts
Per Serving:
250 calories; protein 28.4g; carbohydrates 19.8g; dietary fiber 10g; sugars 3.2g; fat 6.5g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 627.1IU; vitamin c 18.9mg; folate 95.4mcg; calcium 74.6mg; iron 2.3mg; magnesium 64.8mg; potassium 537.4mg; sodium 570.7mg; thiamin 0.1mg.
Exchanges:
4 lean meat, 2 vegetable, 1 fat