Low-fat Lemon Chicken with Vegetables

Description

Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group

• Makes 4 Servings

Ingredients

• 4 boneless, skinless chicken breasts
• ¼ cup chicken broth
• 10 whole mushrooms, sliced
• 2 carrots, peeled and cut into small pieces
• 2 medium zucchini, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon garlic, crushed
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1 teaspoon dried thyme, oregano, or rosemary

Procedures

1. Rinse and cut all visible fat off of chicken breasts.
2. Place chicken in a plastic container.
3. Combine lemon juice, brown sugar and spices.
4. Pour over chicken breasts.
5. Coat a large skillet with nonstick cooking spray (nonfat), and preheat over medium heat.
6. Place chicken in skillet, saving the marinade, and cook for 2 –4 minutes on each side.
7. Reduce heat to low, and add marinade, broth, mushrooms, and carrots to the skillet.
8. Cover and simmer for 10 –12 minutes.
9. Add zucchini, and simmer for an additional 3 – 5 minutes.
10. Serve hot.

Nutritional Information

Per serving size: 1 chicken breast with vegetable

• Calories: 245 | Fat: 3.5 g | Cholesterol: 75 mg | Protein: 30 g | Fiber: 3 g | Sodium: 265 mg |