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Orange Chicken with Vegetables

Source of Recipe

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Orange Chicken with Vegetables

Diabeticnetwork.com
Yield: 4 servings

Ingredients:
1/4 cup orange juice
1 (10 3/4 oz.) can Campbell's Healthy Request Cond. Cream of Chicken Soup
1/2 tsp. dried thyme leaves or 1/4 tsp. dried rosemary leaves, crushed
2 cups carrots cut in matchstick-thin strips (about 2 large)
generous dash of pepper
2 cups sliced zucchini (about 1 medium)
4 skinless, boneless chicken breast halves (about 1 pound)
4 orange slices for garnish

Instructions:
In a 2-quart oblong baking dish, combine orange juice, thyme (or rosemary) and pepper. Add chicken, turning to coat. Cover; refrigerate 30 minutes, turning chicken once. Spoon off marinade; reserve.

In a large bowl, combine soup and reserved marinade. Add carrots and zucchini; toss to coat. Pour vegetable mixture over chicken.

Cover with foil; bake at 400° for 30 minutes or until chicken is no longer pink. Stir sauce and vegetable mixture. Serve over chicken. Garnish with orange slices.

PER SERVING: CALORIES 240 FAT 3.9g SATURATED FAT 1.2g SODIUM 381mg CARBOHYDRATE 25g PROTEIN 26g CHOLESTEROL 67mg FIBER 4.4g