I know that many MPM readers love the recipes on here that are simple and practical. Well, I am happy to tell you that the ingredients in this recipe are quite simple. Because this recipe uses common ingredients (like brown sugar, cornstarch, and oil) and since you use a bag of frozen vegetables instead of chopping several fresh vegetables, this recipe is easy on your budget and efficient with your time.

The chicken and vegetables in this recipe are flavored with a sweetened gravy mixture that gets poured over the top. You’ll be surprised how just a simple gravy mix can enhance the flavor of your traditional chicken and veggies, adding a whole new dimension to your dinner.

Gluten-free or not.

I marked this recipe as a gluten-free recipe. If you have an allergy or intolerance to gluten, you will just want to double check that the kind of chicken broth you use is gluten-free, since some are not. You can go here for a list of chicken broths that ARE gluten-free.

Which vegetables should  I use?

I used Pictsweet Farms Steam’ables Spring Vegetables, but you could use any frozen (or fresh) vegetables you like. The bag of veggies that I chose includes carrots, asparagus, zucchini, squash, onions, and red bell peppers.

Feel free to bulk up your meal by using two bags of vegetables instead of one.

Alternatively, you can pick and choose some of the veggies listed above, buy them fresh, and use them in the recipe in place of the frozen veggies. Of course, the perk of using fresh vegetables is that it gives you more control over the amount of each vegetable you use. When you get a variety bag of veggies, you always chance having a lot of one vegetable and not much of another. For instance, the bag of veggies we got did not have much squash and zucchini but had plenty of asparagus and carrots. This did not bother me, but I thought it was worth mentioning.

This is a pretty versatile recipe, really. You could use pork instead of chicken and change out the vegetables with different ones, and I am sure it would still taste great. Make it your own!

Are you ready to give this sweet stuff a try?

Here is what we used:

2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1 (10 ounce) bag of frozen Spring vegetables
1/2 cup fat-free chicken broth
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
4 (4 ounce) boneless, skinless chicken breasts
2 tablespoons cold water
2 teaspoons cornstarch

Here is what we did:

Heat oil in a large stir fry skillet set to medium heat. Add garlic and cook 30 seconds.

Add vegetables and cook, covered 5 minutes. Transfer vegetables to another bowl or plate and set aside.

Mix together chicken broth, brown sugar, and Worcestershire sauce, using the pan in which you cooked the vegetables. Cook, mixing, for about 30-60 seconds, or until the brown sugar is melted.

Add chicken to the sauce in the pan. Cook chicken covered, about 8-10 minutes or until the chicken is thoroughly cooked, flipping chicken half-way through. (Cooking time will vary based on the thickness of the pieces of chicken.) Remove chicken from the pan.

Mix cornstarch and water together and add to the broth mixture. Bring to a boil and cook 1 minute or until thickened.

To serve, divide the vegetables evenly between 4 plates (about 1/3 to 1/2 cup on each plate). Add one chicken breast to each plate. Pour sauce over the chicken and vegetables (about 1 to 1-1/2 tablespoons per serving).

Makes 4 servings.
One serving is 1 piece of chicken, 1/4 of the vegetables, and 1/4 of the sauce.
One serving is 4 Green, 2 Blue, and 2 Purple points.

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Print Recipe

Chicken and Spring Vegetables

4 Green, 2 Blue, and 2 Purple points per serving.

Makes: 4 servings

Calories: 167

Author: Alisha Hughes

Ingredients

• 2 teaspoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 (10 ounce bag) of frozen Spring vegetables
• 1/2 cup fat-free chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 4 (4 ounce) boneless, skinless chicken breasts
• 2 tablespoons cold water
• 2 teaspoons cornstarch

Instructions

• Heat oil in a large stir fry skillet set to medium heat. Add garlic and cook 30 seconds.
• Add vegetables to skillet and cook, covered, 5 minutes. Transfer vegetables to another bowl or plate and set aside.
• Mix together chicken broth, brown sugar, and Worcestershire sauce using the pan in which you cooked the vegetables. Allow to cook 30-60 seconds or until the brown sugar is melted, mixing as it cooks.
• Add chicken to the sauce in the pan. Cook chicken covered, about 8-10 minutes or until the chicken is thoroughly cooked, flipping chicken half-way through. (Cooking time will vary based on the thickness of the pieces of chicken.) Remove chicken from the pan.
• Mix cornstarch and water together and add to the broth mixture. Bring to a boil and cook 1 minute or until thickened.
• To serve, divide the vegetables evenly between 4 plates (about 1/3 to 1/2 cup on each plate). Add one chicken breast to each plate. Pour sauce over the chicken and vegetables (about 1 to 1-1/2 tablespoons per each serving).