Recipe - Chicken And Broccoli Skillet

2 cup Broccoli; cut 3/4" pieces
One half cup Onion; chopped
One fourth teaspoon Lemon pepper;
One fourth teaspoon Thyme; dried & crushed
One fourth teaspoon Cooking oil;
1 cl Garlic; minced
4 Chicken breast halves;
boned skinless(1 1b total)
1 cup Halved cherry tomatoes;

Spray a cold large skillet with nonstick coating. Preheat skillet
over medium heat. Add broccoli, onion, lemon pepper, and thyme to
skillet. Cook and stir for 3 to 4 minutes or till vegetables are
crisptender. Remove vegetable are crisptender. Remove vegetable
mixture from the skillet; keep warm. Add oil and garlic to hot
skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over
mediumhigh heat about 10 minutes or till chicken is tender and not
longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to
2 minute or till heated through. Makes 4 servings
Food Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

Source: Better Homes and Gardens Diabetic Cook Book
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip