|Serving Size||½ of recipe|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Total Carbohydrate||0 g|
|Dietary Fiber||0 g|
Start potatoes before preparing chicken.
|Fresh rosemary leaves, chopped||1 tablespoon|
|Fresh lemon zest||½ teaspoon|
|Freshly ground black pepper to taste|
|Boneless, skinless chicken breast halves||2|
|Olive oil||2 teaspoons|
|Reduced-sodium chicken broth||½ cup|
- Combine rosemary, lemon zest, and pepper in a small bowl. Rub mixture over both sides of chicken, pressing it into the meat.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook about 2 minutes per side, until golden brown. Stir in chicken broth, reduce heat to low, cover, and cook about 8 minutes, until chicken is cooked through. Spoon a little sauce over chicken and serve.
Preheat oven to 375°F. Cut 4 small red potatoes into eight sections and arrange on a cookie sheet. Toss potatoes with 2 teaspoons olive oil, 1 tablespoon chopped rosemary leaves, and ½ teaspoon lemon zest. Bake for 30-40 minutes, until lightly browned. Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 185 calories; 34 g carbohydrate; 3 g protein; 4.5 g fat (0.5 g sat); 2.5 g fiber; 298 mg sodium. Exchanges: 2 starches; 1 fat.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears for 5-10 minutes, until they reach desired tenderness.
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