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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 6.4 Fat, 1.0 Vegetables, 0.0 Fruits, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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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Servings

Ingredients

Directions

Heat butter and oil over medium heat in large skillet.
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.
Remove from skillet; cover to keep warm.
Add onion to skillet; cook for 3 to 4 minutes or until soft.
Add bell pepper and zucchini; cook for 2 minutes longer.
Stir in sweetened dried cranberries.
Whisk together remaining ingredients in small bowl.
Pour into skillet. Bring to a boil, stirring frequently.
Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated.
Serve vegetables over chicken.