Barbecue Chicken and Vegetable Supper

Saucy chicken and vegetable - perfect for a skillet supper that can be ready in 25 minutes!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

1
tablespoon vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon salt
1/3
cup water
2
cups frozen whole green beans (from 14-oz bag)
2
cups refrigerated red potato wedges (from 20-oz bag)
1
jar (12 oz) chicken gravy
1/3
cup barbecue sauce

  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 4 minutes, turning once, until browned.
  • 2 Add beans, potatoes, gravy and barbecue sauce; stir to coat and mix. Cover; cook 5 to 8 minutes, stirring occasionally, until beans and potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).

Expert Tips

Gravy lovers, this saucy skillet supper is your meal ticket! Try substituting frozen potato wedges or steak fries (no need to thaw first!) if you can’t find the refrigerated potato wedges.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
1220mg
1220%;
Total Carbohydrate
33g
33%
(Dietary Fiber
6g
6%
  Sugars
11g
11%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.