As the spring season starts to wind down and the Florida weather starts to warm up, it is the perfect time for one of my favorite vegetables sugar snap peas, with their sweet edible pods and peas. Raw or cooked they are a fantastic addition to so many things from snacks, salads and soups to main dishes and sides. They are packed with vitamins like A, B, C and K and a sweet source of fiber.
Try them in this fast and easy, one pan meal.
Chicken and Sugar Snap Peas
- 1 tablespoon Olive oil
- 1 pound Boneless, Skinless Chicken Breast (or Thighs)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 3 cloves Garlic, diced
- 1/3 cup Cider Vinegar
- 1/3 cup Chicken Broth, low-sodium (or water)
- 1 tablespoon Sugar
- ½ teaspoon Red-Pepper Flakes
- 1 pound Sugar Snap Peas
- 1 cup Fresh Basil leaves, torn and divided
Directions: Preheat oven to 425 degrees. In a large oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper and cook until golden brown, about 8 to 10 minutes. Flip chicken and reduce heat to medium-low, add garlic, vinegar, sugar and red-pepper flakes. Bring liquid to a boil and transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.
Make it a complete meal; add ½ cup of wild rice or a thick slice of whole grain bread. Yum!
Nutrition Facts Per Serving:
with Chicken Breast: 207 calories, 28 gram protein, 7 grams fat, 70 mg cholesterol, 7 grams carbohydrates, 1 gram fiber, 219 mg sodium
with Chicken Thighs: 222 calories, 22 gram protein, 11 grams fat, 115 mg cholesterol, 7 grams carbohydrates, 1 gram fiber, 232 mg sodium