Barbecue Chicken and Vegetable Supper

  • Prep 25 min
  • Total 25 min
  • Servings 4

Ingredients

  • 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

Steps

  • 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).

  • 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 Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1220mg
51%
Potassium
470mg
13%
Total Carbohydrate
33g
11%
Dietary Fiber
6g
22%
Sugars
11g
Protein
37g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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