Chicken And Broccoli Skillet
|Nonstick spray coating||1|
|Broccoli||2 Cup (32 tbs), cut into 3/4 inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Lemon pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Cooking oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Skinless boneless chicken breast halves||4|
|Halved cherry tomatoes||1 Cup (16 tbs)|
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 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 no longer pink, turning once.
Return the vegetable mixture to skillet.
Add cherry tomatoes.
Cover and cook for 1 to 2 minutes or till heated through.