Ingredients Jump to Instructions ↓

  1. Makes 4 servings

  2. 1 cup fresh snow peas, trimmed

  3. 1 red bell pepper, seeded and diced

  4. 2 shallots, minced

  5. 1/4 cup reduced sodium chicken broth

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 tablespoon chopped fresh parsley

  9. 450 F. Spray a large nonstick skillet with canola oil nonstick spray and set it over medium-high heat. Add the snow peas, bell pepper, shallots and broth; cook, stirring constantly until the vegetables just begin to soften,

  10. 2-3 minutes.

  11. Place 4 (12") squares of heavy duty foil or parchment paper on a work surface. Place the chicken breast in the center of each square and sprinkle with the salt and pepper. Top with the snow pea mixture, drizzling any pan juices over the vegetables, and sprinkle with parsley. Make a packet by bringing the sides of the foil up to meet in the center and folding over the edges, then folding the edges of the ends together. Allow room for the packets to expand, then crimp the edges.

  12. Bake packets until the chicken is cooked through, about 18 minutes. Open packets carefully when testing for doneness, as steam will escape. Serve, drizzled with the juices.

  13. 1 packet

  14. 145 calories,

  15. 3 g fat,

  16. 1 g sat fat,

  17. 0 g trans fat,

  18. 63 mg chol,

  19. 387 mg sod,

  20. 5 g carb,

  21. 1 g fib,

  22. 24 g prot,

  23. 26 mg calc.

  24. POINTS value: 3

  25. Tip: If you don't have any heavy duty foil or parchment paper on hand, use a double thickness of regular foil.


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