of the most versatile vegetables in the produce section—thecarrot. Whole or baby-cut, cooked or raw, carrots make delicious snacks and side dishes. This orange vegetable is one of the best available sources of beta-carotene, which the human body turns into vitamin A, an important component for healthy eyes and skin. Carrots are also rich in vitamin C, dietary fiber and potassium which can help strengthen the immune system and reduce the risk of high blood pressure, stroke, heart disease and somecancers. In addition to health benefits, carrots are great-tastingin salads, soups and other healthy dishes. For people who are always “on- the-go,” raw carrots make for one of the most convenient snacks. In fact, carrots made the cut when Weight Watchers kicked off its 2005 Pick of the Season initiative, a quarterly series of recipes highlighting the nutritional bene- fits of seasonal fruits and vegetables. This Chicken and Baby Carrots in Lemon Sauce recipe reflects the company’s philosophy that eating should be satisfying as well as healthful. For additional recipes, visit recipesforcarrots.com WeightWatchers.com. and Chicken and Baby Carrots in Lemon Sauce Ingredients 4 (4 oz. each) skinless, boneless chicken breasts % cup fresh lemon juice % cup finely chopped * Carrots: A vegetable that can help one “see” the importance of healthy eating. 32 baby-cut carrots 1 (14.5 oz.) can fat-free chicken broth Preparation 1. In a gallon-size zip-top plastic bag, combine chicken, lemon juice, half of the scal- lions and 2 teaspoons of the oil; close bag securely squeezing out excess air. Refrigerate; let marinate 1 hour. 2. Drain chicken, reserving marinade. In a 2-quart nonstick saucepan, heat the remaining 2 teaspoons oil over medium heat. Add chicken; cook, turn- ing once, until lightly browned, about 3 minutes on eachside. 3. Reduce heat to low; add marinade, carrots and broth. Bring to a boil over high heat; reduce heat to low. Let simmer until carrots are tender, about 15 minutes. Sprinkle with divided remaining choppedscallions. Per Serving: 208 calories; 6 divided POINTS’ value per serving:4. scallions (green onions), 4 teaspoonsoliveoil, fat; 2 g fiber. Makes 4 servings.
