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CHICKEN AND VEGETABLE SKILLET
reat easy dinner dish for anyone on a busy day!
Serves: 4

2 large boneless skinless chicken breasts
1/2 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon coarse-ground black pepper
1 tablespoon olive oil or canola oil
1/4 cup low-fat chicken broth
1 medium red pepper -- cut in strips
2 medium Carrots -- sliced diagonally
1 package frozen Cut Green Beans (10-oz.) -- unthawed

Cut the chicken into bit-sized pieces, ands season with thyme, paprika, salt and pepper. In a large non-stick deep skillet or saute pan, saute in hot oil over high heat about 3-4 minutes or until golden brown. Reduce heat to medium and add broth and vegetables. Mix well, cover and simmer 5-7 minuntes or until vegetables are tender and chicken is cooked through (Do not overcook!) Adjust seasoning if needed.


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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved