Nutritionist Ellie Krieger has created an easy and delicious heart-healthy dish featuring sautéed boneless chicken breasts served over a hearty vegetable and bean combination that's full of great color & flavor.
cost per recipe: $9.25
The price is determined by the national average.
1/4 pounds thin-sliced skinless boneless chicken breast halves
teaspoon freshly ground black pepper
tablespoons olive oil
small onion, chopped (about 1/4 cup)
large carrot, peeled and diced
large zucchini, diced
cloves garlic, minced
teaspoon dried thyme leaves, crushed
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
can (about 15 ounces) low sodium cannellini beans, rinsed and drained
teaspoons lemon juice
cup fresh basil leaves, cut into thin strips
Season the chicken with the salt and black pepper.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the carrot, zucchini, garlic and thyme and cook for 5 minutes or until the carrots are tender-crisp, stirring occasionally.
Stir in the soup, water and beans and heat to a boil. Reduce the heat to low. Cover and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Stir in the lemon juice. Serve the chicken over the vegetable mixture. Sprinkle with the basil.