Nutrition Facts

Serving Size½ recipe
Total Fat6 g
Saturated Fat1 g
Sodium418 mg
Total Carbohydrate12 g
Dietary Fiber2.5 g
Protein30 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Boneless, skinless chicken breast½ pound
Leek, thinly sliced (submerge slices in bowl of cold water; grit will sink to bottom)1
Dry white wine (or substitute chicken broth)¼ cup
Frozen green peas5 ounces
Juice of ½ lemon
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat oil in large skillet over medium-high heat. Add chicken breasts and sauté 4-5 minutes, until golden on all sides.
  3. Stir in leeks and cook 3-4 minutes, until tender. Add wine to pan, scraping brown bits off the bottom. Stir in peas and cook until they are heated through, about 2-3 minutes.
  4. Drizzle with lemon juice and serve over rice as suggested below.