Barbecue Chicken and Vegetable Supper

Barbecue Chicken and Vegetable Supper

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1220mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 6g,
    • Sugars 11g),
  • Protein 37g;
Percent Daily Value*:
    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.