I've been making this for years. It's yummy and satisfying, high in nutrients and protein and low in fats and carbs. I love it, but in a effort of full disclosure, it is the bane of my son's existence.
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, peeled and cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
- Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender.(18 carb, 33 protein, 4 g fiber)