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Chicken and Broccoli Skillet
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Vegetables
Diabetic, Poultry, Main dish, Vegetables
4
Servings
INGREDIENTS
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;
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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