Lemon Chicken with Vegetables

Lemon Chicken with Vegetables

Makes: 4 servings

Ingredients:

* 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 Splenda brown sugar substitute
* 1 teaspoon garlic, crushed
* 1/2 teaspoon black pepper
* 1/4 teaspoon salt
* 1 teaspoon dried thyme, oregano, or rosemary

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
* Carbohydrates: 25 g
* Fiber: 3 g
* Sodium: 265 mg