Rosemary, Lemon Chicken & Veggies
- Reviews 1
Ready In: 25 mins
Serves: 4
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons I Can't Believe It's Not Butter® Spread
- 1 small head broccoli, seperated into florets
- 1 medium yellow squash, sliced into 1/4 inch rounds
- 5 -6 button mushrooms, sliced
- 1 tablespoon dried rosemary
- 2 teaspoons lemon juice (aka 2 capfuls)
- salt
- pepper
Directions
- Heat olive oil over medium to medium high in a dutch oven.
- Add chicken and garlic. Season with salt, pepper and 1/2 of the rosemary.
- Let chicken saute as you seperate the broccoli.
- Add broccoli, season with salt, pepper, remaining rosemary and butter substitute.
- Let cook while you slice squash and mushrooms then toss in and saute with the other ingredients.
- Once everything is almost cooked add lemon juice.
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