Lemon Chicken

START TO FINISH: 35 minutes

Makes: 6 servings

¼ cup slivered almonds

6 small boneless, skinless chicken-breast halves (1 pound total)

½ teaspoon lemon pepper

2 tablespoons canola oil

1 20-ounce package refrigerated diced potatoes and onions

1 cup water

1 24-ounce package frozen green beans in garlic-butter sauce

3 tablespoons lemon juice

In a skillet, toast almonds for 4 minutes; transfer to a small dish. Sprinkle chicken with lemon-pepper seasoning. Add oil to skillet and place over medium heat. Add chicken; cook 8 minutes, turning once. Set aside. Add potatoes and onions and water to skillet; cover and cook 5 minutes. Add green beans and lemon juice; cover and cook for 10 to 12 minutes, until potatoes are tender. Place chicken on top of vegetables; cover and heat through for 3 minutes. Sprinkle with almonds.

NUTRITION FACTS PER SERVING:

308 calories

22 g protein

24 g carbohydrate

14 g fat (4g saturated)

5 g fiber