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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/ |
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