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.
Serving size: Complete recipe
Calories 697 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 3 g14.9%
Trans Fat 0.1 g
Cholesterol 197.2 mg65.7%
Sodium 489 mg20.4%
Total Carbohydrates 45 g15%
Dietary Fiber 12.9 g51.6%
Sugars 17 g
Protein 92 g183.1%
Vitamin A 74.3% Vitamin C 606.5%
Calcium 29.1% Iron 37.8%
*Based on a 2000 Calorie diet