recipes magazine

Ingredients: - 2 boneless, skinless chicken breasts, cut into small cubes. - 2 medium carrots, cut into small cubes. - 3 cups broccoli florets. - ½ cup hot water. - 2 tbsp olive oil. - 2 large garlic cloves, finely chopped. - 1 tsp dried thyme. - ½ tsp dried parsley. - ½ tsp dried sage. - 1 tsp salt. - ½ tsp black pepper. Directions: 1. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken pieces for 4 minutes, or until they change color. 2. Add the chopped carrots, chopped garlic, herbs, salt, and black pepper to the chicken. Sauté for 3 minutes, or until the carrots are tender. 3. Reduce the heat under the pan, add the broccoli florets and water to the chicken mixture, and stir well. Cover and cook, stirring occasionally, for 8 minutes or until the water has evaporated and the vegetables are cooked through. 4. Transfer the chicken and vegetable mixture to a serving dish and serve with rice or whole-wheat bread .