Chicken and Veggies
Cut up one pound of skinless, boneless chicken breast meat into strips or chunks.
Chop a mixture of fresh vegetables such as: broccoli, green beans, carrots, onions, green pepper, mushrooms, cherry tomatoes, and celery to measure 6 cups.
In a large skillet, pour 2 Tablespoons of extra virgin olive oil and set burner to med. high. When oil is hot, place the chicken pieces into the pan. Sprinkle with a little pepper to taste and some of your favorite seasoning like Mrs. Dash (or whatever is available in your area). Reduce heat to medium. When chicken is cooked just beyond the pink stage, move the chicken to the outer edges of the skillet. Pour one cup chicken broth (I like the boxed kind) into the pan and add all the fresh vegetables. Cover and let the vegetables cook until they are done to your satisfaction. I like mine a little on the crunchy side. For the last minute, place slices of Farmer Cheese, or sprinkle with shredded low-fat cheese over the top. Cover and turn the heat off or to the very low setting. As soon as the cheese is melted, it is ready to serve. This goes well with cooked rice on the side, or as is. You have your protein, vegetables, dairy, and very low fat and it is delicious and filling.