Skillet Chicken with Peas and Carrots

A comforting and speedy skillet meal featuring tender chicken pieces with sweet carrots and peas, all in a light, savory sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.21/serving

Dietary

• Low-Residue
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• comfort food
• savory
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup yellow onion (finely chopped)
• 1 cup carrot (peeled and finely diced)
• 1.5 cup chicken broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 cup frozen peas
• 3 cup white rice (cooked)

Instructions

1. First, prepare the white rice according to package directions or in a rice cooker.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove chicken and set aside.
3. Add the finely chopped yellow onion and finely diced carrots to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
4. Pour in the chicken broth, then stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return the chicken to the skillet. Bring to a gentle simmer, cover, and cook for 5 minutes.
5. Stir in the frozen peas. Re-cover and cook for another 2-3 minutes, or until the chicken is cooked through and the peas are tender. Serve immediately with the cooked white rice.

Notes

Finely dicing carrots and ensuring they are well-cooked makes them suitable for a low-residue diet. Peas are typically well-tolerated when cooked through.

Nutrition (per serving)

• Calories: 420
• Protein: 37.5 g
• Carbohydrates: 44.8 g
• Fat: 11.2 g
• Fiber: 3.8 g
• Sodium: 650 mg
• Saturated Fat: 2.3 g
• Sugar: 4.1 g
• Cholesterol: 95 mg