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Ocean Spray® Lemon Blueberry Chicken Skillet
Source: Ocean Spray®

Sauteed chicken breast served with yellow bell peppers and zucchini in a honey, lemon, and mustard glaze.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 154.9
Total Carbs 23.3 g
Dietary Fiber 2.1 g
Sugars 13.4 g
Total Fat 6.4 g
Saturated Fat 2.3 g
Unsaturated Fat 0.4 g
Potassium 207.4 mg
Protein 2.0 g
Sodium 423.8 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  butter
1 tbsp  olive oil
1 lb  boneless skinless chicken breasts
0 1/2 tsp  salt
0 1/4 tsp  black pepper
0 1/2 cup  fresh chopped onion
1 each  large yellow bell pepppers
1 cup  chopped zucchini
1 cup  Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
0 3/4 cup  low sodium chicken broth
2 tbsp  fresh lemon juice
1 tbsp  light honey
2 tsp  cornstarch
1 tsp  fresh lemon peel
0 1/2 tsp  dry mustard
  1. Heat butter and oil over medium heat in large skillet.
  2. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF.
  3. Remove from skillet; cover to keep warm.
  4. Add onion to skillet; cook for 3 to 4 minutes or until soft.
  5. Add bell pepper and zucchini; cook for 2 minutes longer.
  6. Stir in sweetened dried cranberries.
  7. Whisk together remaining ingredients in small bowl.
  8. Pour into skillet. Bring to a boil, stirring frequently.
  9. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated.
  10. Serve vegetables over chicken.

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