Garden-Fresh Pan-Roasted Chicken Breast

Garden-Fresh Pan-Roasted Chicken Breast

This tasty and satisfying recipe from The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr has only 200 calories per serving and 2 grams of fat!

Makes 4 servings

Garden-Fresh Pan-Roasted Chicken Breast Ingredients:
4 x 4 ounce boneless, skinless chicken breasts
½ cup orange juice
1 tablespoon chopped fresh rosemary
1 pint grape tomatoes
1 large red onion, diced
1 large zucchini, diced
1 teaspoon chopped garlic
1 bunch asparagus, ends trimmed
1 teaspoon black pepper
1 tablespoon fresh basil leaves

Instructions:
Place the chicken breasts in a large nonstick skillet.
Cook on one side for 2 minutes over medium-high heat.
Add remaining ingredients, except the asparagus, pepper and basil.
Cover and lower heat to medium-low.
Cook for 2 minutes.
Flip chicken breasts.
Add the asparagus and pepper and cook for 2 more minutes.
Add the basil.
Serve immediately.

Nutritional Info:
(per serving)
200 calories
2 g fat
less than 1 g saturated fat
66 mg cholesterol
30 g protein
4 g fiber 
87 mg sodium