Healthified Spring Chicken Saute
Healthified Spring Chicken Saute
Provided by: live better america
total
prep
90% less sat fat • 48% less sodium than the original recipe see the comparison. This light and luscious entrée is packed with fresh ingredientsit’s a perfect dish to make after a trip to the farmer’s market.
Ingredients
- 2 cups fresh green beans, cut into 2-inch-long pieces
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 tablespoon chopped fresh oregano or thyme
- 2 cups sliced yellow summer squash and/or zucchini
- 1 can (15 oz) cannellini beans (white kidney beans), drained and rinsed
- 1/4 cup reduced-sodium chicken broth
- 6 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh basil or flat-leaf parsley
Directions
- In a covered medium saucepan, cook green beans in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; submerge beans in enough ice water to cover and let stand until cool. Drain again; set aside.
- Meanwhile, in a very large skillet, heat olive oil over medium heat. In a large bowl, toss chicken with oregano. Add chicken to hot oil in skillet; cook for 5 to 6 minutes or until no longer pink, stirring frequently. Remove chicken from skillet and set aside.
- Add squash to skillet; cook and stir over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt, and pepper. Cook about 1 minute or until heated through.
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