Orange Chicken With Vegertables


  • 1/4 cup orange juice
  • 1 (10 3/4 oz.) can Campbell's Healthy Request Cond. Cream of Chicken Soup
  • 1/2 tsp. dried thyme leaves or 1/4 tsp. dried rosemary leaves - crushed
  • 2 cups carrots cut in matchstick-thin strips (about 2 large)
  • generous dash of pepper
  • 2 cups sliced zucchini (about 1 medium)
  • 4 skinless - boneless chicken breast halves (about 1 pound)
  • 4 orange slices for garnish


In a 2-quart oblong baking dish, combine orange juice, thyme (or rosemary) and pepper.

Add chicken, turning to coat.

Cover; refrigerate 30 minutes, turning chicken once. Spoon off marinade; reserve.

In a large bowl, combine soup and reserved marinade.

Add carrots and zucchini; toss to coat. Pour vegetable mixture over chicken.

Cover with foil; bake at 400° for 30 minutes or until chicken is no longer pink.

Stir sauce and vegetable mixture.

Serve over chicken. Garnish with orange slices.

Recipe Health Review:

How Healthy is the Orange Chicken With Vegertables Recipe?

Recipe makes: 4 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 240
Carbohydrates: 25
Total Fat: 4
Saturated Fat: 1
Cholesterol: 67
Sodium: 381
Good for You
Fiber: 4
Protein: 26
Weight Watchers
Points: 4