Light Orange Chicken

Light Orange Chicken

Light Orange Chicken


Makes 4 servings


1 can (10-3/4 ounces) reduced-fat condensed cream of celery soup
1/2 cup fat-free (skim) milk
1/4 cup finely chopped onion
2 tablespoons orange marmalade
1 clove garlic, minced
1/4 teaspoon dried rosemary
4 boneless skinless chicken breast halves
1 cup julienned carrots
1 cup julienned zucchini


  1. Combine soup, milk, onion, marmalade, garlic and rosemary in medium bowl,; set aside. Spray large nonstick skillet with vegetable cooking spray. Heat over medium heat 1 minute. Add chicken; brown 5 minutes on each side. Remove from skillet.
  2. Add carrots and zucchini to skillet; sauté 2 to 3 minutes. Stir in soup mixture. Return chicken to skillet. Reduce heat to low; cover and simmer 5 to 8 minutes or until chicken is no longer pink in center.

Nutritional Information

Calories 243
Calories from Fat 19 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 73 mg
Carbohydrate 20 g
Fiber 3 g
Protein 29 g
Sodium 660 mg

Dietary Exchange

Starch 1
Vegetable 1
Meat 3

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