Golden Chicken & Autumn Vegetables

This is not a Weight Watcher meal, but I would figure it as 5 points because of the potatoes. It was really good. From the kitchen of Michele Harvey Thornburg, Moberly MO.

• Ready In: 50 mins
• Serves: 4
• Yields: 1 skillet

Ingredients

• 4  boneless skinless chicken breasts
• 1 (15 ounce) can Swanson chicken broth
• 1  tablespoon  chopped fresh parsley (I used dried)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon dried rosemary leaves, crushed
• 1⁄4 teaspoon dried thyme leaves, crushed
• 2  large sweet potatoes, cut up (I used white potatoes)
• 1 (10 ounce) bag  frozen green beans (I used green, yellow waxed, and carrots)

Directions

1. Cook chicken in nonstick skillet until browned. (If you have a George Forman, you could probably cook it in there and transfer it to a skillet).
2. Add broth, parsley, garlic, rosemary, thyme, potatoes, and beans. Heat to a boil.
3. COVER and cook over low heat 20 minute or until done.