Mom-Style Creamy Chicken ’n Veggies
This quick, light, and simple meal for one is baked in a single foil packet for easy cleanup.
Get more good-for-you recipes from the Food Network's 'Hungry Girl,' Lisa Lillien.
Get more good-for-you recipes from the Food Network's 'Hungry Girl,' Lisa Lillien.
ingredients: Add all to shopping list
1⁄4 cup canned 98% fat-free cream of mushroom condensed soup
1⁄4 cup fat-free sour cream
1⁄2 tsp chopped garlic
1 cup frozen cauliflower florets
1⁄2 cup frozen petite mixed vegetables
1⁄4 cup canned sliced mushrooms, drained
1 (5-oz) raw boneless skinless chicken breast cutlet
Salt and black pepper (optional)
1⁄4 cup fat-free sour cream
1⁄2 tsp chopped garlic
1 cup frozen cauliflower florets
1⁄2 cup frozen petite mixed vegetables
1⁄4 cup canned sliced mushrooms, drained
1 (5-oz) raw boneless skinless chicken breast cutlet
Salt and black pepper (optional)
directions:
1. Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. In a large bowl, mix condensed soup, sour cream, and garlic. Add cauliflower, mixed veggies, and mushrooms, and stir to coat.
2. Season chicken with salt and pepper, if you like, and place on the center of the foil. Top with veggie mixture, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 35 to 40 minutes, or until chicken is cooked through. Cut packet to release steam before opening entirely. Now dig in!
KITCHEN COUNTER:
Serves 1. Per Serving: 307 calories, 26g carbs, 40g protein, 4g fat, 881mg sodium, 5g fiber
Reprinted from Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook by Lisa Lillien. Copyright (c) 2012. Published by St. Martin's Griffin. Available wherever books are sold.
Reprinted from Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook by Lisa Lillien. Copyright (c) 2012. Published by St. Martin's Griffin. Available wherever books are sold.
