Lemon Chicken and Vegetable Sauté | byron-nutrition

Ingredients

• 2 cups broccoli florets
• 4 medium carrots, cut lengthwise into strips
• 1 tablespoon olive oil
• 4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds
• ½ of a medium red onion, cut in thin wedges
• ½ cup reduced-sodium chicken broth
• 1 ounce great Northern beans, rinsed and drained
• 1 tablespoon finely shredded lemon peel