Need a family-friendly dinner in a hurry? Try this 30-minute chicken skillet dinner complete with veggies.
to 2 teaspoons chopped fresh thyme leaves
boneless skinless chicken breasts (about 1 1/4 lb)
tablespoon butter or margarine
tablespoon olive or vegetable oil
teaspoon finely chopped garlic
bag (1 lb) frozen broccoli, cauliflower and carrots
Mix thyme, salt and pepper; sprinkle over chicken and set aside.
In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
If fresh thyme is not available, 1/2 teaspoon dried thyme leaves can be substituted.
If you prefer, use 4 cups cut-up assorted fresh vegetables, such as carrots, bell peppers, onions, broccoli and yellow summer squash, instead of the frozen vegetables.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.