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Low Fat Lemon Chicken with Vegetables




Source of Recipe


Marla


List of Ingredients




Low Fat Lemon Chicken with Vegetables]

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



Recipe



Directions:

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