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Chicken and Broccoli Skillet

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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

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