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Title: Chicken and Broccoli Skillet
Categories: Diabetic Poultry Entree Vegetable
Yield: 4 Servings
| 2 | c | Broccoli; cut 3/4" pieces |
| 1/2 | c | Onion; chopped |
| 1/4 | ts | Lemon pepper; |
| 1/4 | ts | Thyme; dried & crushed |
| 1/4 | ts | Cooking oil; |
| 1 | cl | Garlic; minced |
| 4 | Chicken breast halves; boned skinless(1 1b total) | |
| 1 | c | Halved cherry tomatoes; |
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutes or till vegetables are crisp-tender. Remove vegetable are crisp-tender. Remove vegetable mixture from the skillet; keep warm. Add oil and garlic to hot skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over medium-high heat about 10 minutes or till chicken is tender and not longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to 2 minute or till heated through. Makes 4 servings Food Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Source: Better Homes and Gardens Diabetic Cook Book Brought to you and yours via Nancy O'Brion and her Meal-Master
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