Tomato Broccoli Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 14.5 oz diced to | garlic |
italian plum (roma) tomatoes
diced |
*
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
olive oil
|
|
|
italian plum (roma) tomatoes
diced |
*
|
||
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Brown chicken and onion in olive oil in skillet, about 3 minutes per side.
Add tomatoes to skillet. Bring to boil; reduce heat.
Simmer, uncovered, 5 minutes.
Add broccoli; simmer 5 minutes more or until chicken is done and broccoli is tender.
Top with cheese during last 2 minutes.
Serve over pasta or rice, if desired.
