Easy does it: Grab a bag of pre-cut baby carrots and a bottle of V8 V-Fusion® juice to put in your purse, briefcase or gym bag as you leave the house.
For more delicious Campbell's recipes, visit campbellsV8soup.com and CampbellsKitchen.com.
Prep: 10 minutes Cook: 35 minutes Serves: 4
Vegetable cooking spray 4 skinless, boneless chicken breasts halves (about 1 pound) 1 tbsp. butter 2 medium carrots, thinly sliced (about 1 cup) 1 small zucchini, thinly sliced (about 1 cup) 2 large shallots, chopped (about 1/2 cup) 2 cloves garlic, minced 2 tbsp. chopped fresh rosemary leaves 1 tbsp. chopped fresh thyme leaves 1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice 2 tbsp. country-style Dijon mustard 2 cups hot cooked brown rice
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep it warm. Melt the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups. Return the chicken to the skillet and cook until the chicken is cooked through. Serve with the rice.
Calories 344, Total Fat 7g, Saturated Fat 3g, Cholesterol 74mg, Sodium 302mg, Total Carbohydrate 42g, Dietary Fiber 3g, Protein 28g, Vitamin A 117%DV, Vitamin C 27%DV, Calcium 6%DV, Iron 11%DV
* % Daily Values (DV) are based on a 2,000 calorie diet.