Low-fat Lemon Chicken with Vegetables

Description
Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group
 * Makes 4 Servings

Ingredients

 * 4 boneless, skinless chicken breasts
 * ¼ cup chicken broth
 * 10 whole mushrooms, sliced
 * 2 carrots, peeled and cut into small pieces
 * 2 medium zucchini, thinly sliced
 * 2 tablespoons lemon juice
 * 1 tablespoon brown sugar
 * 1 teaspoon garlic, crushed
 * ½ teaspoon black pepper
 * ¼ teaspoon salt
 * 1 teaspoon dried thyme, oregano, or rosemary

Directions

 * 1) Rinse and cut all visible fat off of chicken breasts.
 * 2) Place chicken in a plastic container.
 * 3) Combine lemon juice, brown sugar and spices.
 * 4) Pour over chicken breasts.
 * 5) Coat a large skillet with nonstick cooking spray (nonfat), and preheat over medium heat.
 * 6) Place chicken in skillet, saving the marinade, and cook for 2 –4 minutes on each side.
 * 7) Reduce heat to low, and add marinade, broth, mushrooms, and carrots to the skillet.
 * 8) Cover and simmer for 10 –12 minutes.
 * 9) Add zucchini, and simmer for an additional 3 – 5 minutes.
 * 10) Serve hot.

Nutritional Information
Per serving size: 1 chicken breast with vegetable
 * Calories: 245 | Fat: 3.5 g | Cholesterol: 75 mg | Protein: 30 g | Fiber: 3 g | Sodium: 265 mg |