| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Diabetic, Main dish, Poultry, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Broccoli, cut 3/4" pieces |
| 1/2 | c | Onion, chopped |
| 1/4 | t | Lemon pepper |
| 1/4 | t | Thyme, dried & crushed |
| 1/4 | t | Cooking oil |
| 1 | Garlic, minced | |
| 4 | Chicken breast halves | |
| boned skinless1 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
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 73.1mg
Sodium: 77.7mg
Potassium: 454.7mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 28.3g