Skillet Orange Chicken
Smashed Herbed-Butter Potatoes
Ingredients
- 2 leeks
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- ½ cup fresh orange juice
- 2 tsp minced fresh rosemary
- 2 oranges, sectioned
Instructions
- Cut leeks in half lengthwise, and thinly slice white and light green parts only. Rinse under cold water.
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove from skillet.
- Add leeks to hot drippings; cook, stirring often, until tender. Add broth, orange juice, rosemary, and chicken. Bring to a boil, reduce heat, and simmer 5 minutes or until chicken is done. Stir in orange segments.
Side Dish Ingredients
- 2 (16-oz) pkg microwavable savory herb creamer potatoes (such as The Little Potato Company)
- 2 Tbsp butter
Side Dish Instructions
- Cook potatoes according to package directions using butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
296
|
127
|
423
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 12 | 21 | 33 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 286 | 297 | 583 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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