Low-fat 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
 * 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

Directions

 * 1) Rinse And Cut All Visible Fat Off of Chicken Breasts. Place Chicken in a Plastic Container.
 * 2) Combine lemon juice, brown sugar and spices. Pour Over Chicken Breasts.
 * 3) 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.
 * 4) Reduce Heat to Low, And Add Marinade, Broth, Mushrooms, And carrots to The Skillet.
 * 5) 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 Vegetable
 * Calories: 245
 * Fat: 3.5 g
 * Cholesterol: 75 mg
 * Protein: 30 g
 * Fiber: 3 g
 * Sodium: 265 mg

contributed by
Jenn b Aka Mom2sam And Tiny
 * World Recipes Y-Group