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 ==
# Rinse and cut all visible fat off of chicken breasts.
# Place chicken in a plastic container.
# Combine lemon juice, brown sugar and spices.
# 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 ==
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 | 
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Category:Carrot Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Healthy Main Dishes
Category:Lemon juice Recipes
Category:Low-fat Recipes
Category:Main Dish Poultry Recipes
Category:Mushroom Recipes
Category:Zucchini Recipes