Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and sauté on each side for a total of 10 minutes. Remove from the skillet. Add the carrot and peppers and sauté for 5 minutes. Add the scallions and sauté for 3 more minutes.

Mix together the honey and lemon juice. Add the cranberries and the juice mixture to the skillet and cook 1 minute. Add the chicken breasts, cover, and simmer on low for 5 minutes.

This recipe yields 6 servings. Serving size: 3 to 4 ounces.

Exchanges Per Serving: 3 Very Lean Meat, 1 Vegetable, 1/2 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 196; Calories from Fat 41; Total Fat 5g; Saturated Fat 1g; Cholesterol 69mg; Sodium 76mg; Carbohydrate 12g; Dietary Fiber 2g; Sugars 9g; Protein 26g.

Comments: This dish is great served with rice.