Ingredients:
1 lb boneless skinless chicken breasts - should yield two 6 ounce servings cooked (2 Leaner)
¼ cup reduced sodium chicken broth (¼ Condiment)
1 ½ tbsp light soy sauce (1 ½ Condiment)
3 cups broccoli florets (6 Greens)
1 clove garlic, minced (1 Condiment)
2 teaspoons olive oil (2 Healthy Fats)
1 tablespoons Dijon mustard (3 Condiments)
Directions:
Cut chicken into thin strips. In a bowl, coat chicken with soy sauce and set aside. (For increased flavor, marinate for at least 30 minutes.)
Saute broccoli, garlic and 1 teaspoon olive oil over medium heat until lightly browned. Remove from skillet and cover to keep warm.
Add remaining olive oil to skillet. Stir-fry chicken 4 to 7 minutes or until cooked through. Add chicken broth and bring to a boil. Reduce heat to medium-low, then stir in mustard until blended.
Return sauteed broccoli to skillet. Mix until heated through, stirring occasionally. Divide between two plates and serve.
Makes 2 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat
