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Barbecue Chicken and Vegetable Supper

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By Betty Crocker Kitchens
Updated Apr 12, 2010
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Saucy chicken and vegetable - perfect for a skillet supper that can be ready in 25 minutes!

Barbecue Chicken and Vegetable Supper

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 tablespoon vegetable oil
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 2 cups frozen whole green beans (from 14-oz bag)
  • 2 cups refrigerated red potato wedges (from 20-oz bag)
  • 1 jar (12 oz) chicken gravy
  • 1/3 cup barbecue sauce

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 4 minutes, turning once, until browned.
  • Step 
    2
    Add beans, potatoes, gravy and barbecue sauce; stir to coat and mix. Cover; cook 5 to 8 minutes, stirring occasionally, until beans and potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition

400 Calories
13g Total Fat
37g Protein
33g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1220mg
51%
Potassium
470mg
13%
Total Carbohydrate
33g
11%
Dietary Fiber
6g
22%
Sugars
11g
Protein
37g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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