2 tbsp evoo
4 boneless skinless chicken breasts
1 large onion-sliced
2 cloves garlic-minced
1 tbsp fresh rosemary leaves-chopped
1/2 cup fat free chicken broth
salt and pepper-pinch each

1. Heat oil in a large skillet over med heat. Saute the chicken in the oil for 4 minutes, then turn them over and add the onion.
2. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth.
3. Cover and cook until the onion is tender-crisp, about 5 minutes longer; stirring occasionally. Season with s and p.

Serves 4

217 calories

28 g protein
6 g carbohydrates
8 g fat
1 g sat fats
95 mg sodium
65 mg cholesterol
1 g fiber