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- 2 cup Broccoli, cut ¾" pieces
- 1/2 cup Onion, chopped
- 1/4 tsp lemon pepper
- 1/4 tsp thyme, dried & crushed
- 1/4 tsp cooking oil
- 1 cl garlic, minced
- 4 Chicken breast halves
- -boned skinless(1 1b total)
- 1 cup halved cherry tomatoes
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 each vegetable from the skillet when crisp/tender; 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 and vegetables. 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