• 2 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1/2 cup fat-free chicken broth
  • Pinch salt
  • Pinch freshly ground black pepper
  1. Heat the oil in a large skillet over medium heat.
  2. Saute the chicken breasts in the oil for 4 minutes, then turn them over and add the onion.
  3. Cover and cook for 3 minutes longer, stirring occasionally.
  4. Add the garlic, rosemary, and broth.  Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally.
  5. Season with salt and pepper.

Serves 4

NUTRITION AT A GLANCE

Per serving: 217 calories, 28 g protein, 6 g carbohydrates, 8 g fat, 1 g saturated fats, 95 mg sodium, 65 mg cholesterol, 1 g fiber