There are many recipes for chicken with vegetables, but they typically involve baking or frying chicken breasts and serving them with a variety of cooked vegetables.
IN A LARGE NONSTICK SKILLET, SAUTE THE CHICKEN IN OIL FOR 12 MINUTES,TURNING ONCE, UNTIL CHICKEN IS LIGHTLY BROWNED AND COOKED THROUGH.
WITHTONGS, REMOVE THE CHICKEN TO A SERVING PLATTER.
ADD ONION TO THE SAMESKILLET AND SAUTE FOR 5 MINUTES.
ADD BROCCOLI, VINEGAR, WORCESTERSHIRESAUCE, TOMATO PASTE, THYME, SALT, PEPPER, AND 1 TBSP WATER; COOK THREEMINUTES.
POUR BROCCOLI AND SAUCE OVER CHICKEN.
TOP WITH TOMATO WEDGES.
SERVE WARM.
MAKES 4 SERVINGS - EACH 208 CALORIES, 31 g PROTEIN, 5 g FAT,68 mg CHOL, 9 g CARBS, 240 mg SODIUM.
DISH IS READY TO SERVE IN ABOUT 30MINUTES.
EACH SERVING = 21.
5 % FAT.
Ingredients
Directions
IN A LARGE NONSTICK SKILLET, SAUTE THE CHICKEN IN OIL FOR 12 MINUTES,TURNING ONCE, UNTIL CHICKEN IS LIGHTLY BROWNED AND COOKED THROUGH.
WITHTONGS, REMOVE THE CHICKEN TO A SERVING PLATTER.
ADD ONION TO THE SAMESKILLET AND SAUTE FOR 5 MINUTES.
ADD BROCCOLI, VINEGAR, WORCESTERSHIRESAUCE, TOMATO PASTE, THYME, SALT, PEPPER, AND 1 TBSP WATER; COOK THREEMINUTES.
POUR BROCCOLI AND SAUCE OVER CHICKEN.
TOP WITH TOMATO WEDGES.
SERVE WARM.
MAKES 4 SERVINGS - EACH 208 CALORIES, 31 g PROTEIN, 5 g FAT,68 mg CHOL, 9 g CARBS, 240 mg SODIUM.
DISH IS READY TO SERVE IN ABOUT 30MINUTES.
EACH SERVING = 21.
5 % FAT.
