Low Fat Lemon Chicken with Vegetables

Makes: 4 servings

4 boneless, skinless chicken breasts
1/4 cup chicken broth
10 whole mushrooms, sliced
2 carrots, peeled and cut into small pieces
2 medium zucchini, thinly sliced

Marinade
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon garlic, crushed
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, oregano, or rosemary


Rinse and cut all visible fat off of chicken breasts. Place chicken in a
plastic container.
Combine marinade ingredients, and pour over chicken breasts.
Coat a large skillet with nonstick cooking spray (nonfat), and preheat
over medium heat. Place chicken in skillet, saving the marinade, and cook
for 2-4 minutes on each side.
Reduce heat to low, and add marinade, broth, mushrooms, and carrots to the
skillet. Cover and simmer for 10-12 minutes. Add zucchini, and simmer for
an additional 3-5 minutes. Serve hot
Nutritional Information:

Serving size: 1 chicken breast with vegetables
Calories: 245 Fat: 3.5 g Cholesterol: 75 mg Protein: 30 g Fiber: 3 g
Sodium: 265 mg

Jenn B aka Mom2Sam and Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/