2 c  Broccoli; cut 3/4" pieces

    1/2 c  Onion; chopped

    1/4 ts Lemon pepper;

    1/4 ts Thyme; dried & crushed

    1/4 ts Cooking oil;

      1 cl Garlic; minced

      4    Chicken breast halves;

           -boned skinless(1 1b total)
      1 c  Halved cherry tomatoes;

  Spray a cold large skillet with nonstick coating.  Preheat skillet
  over medium heat.  Add broccoli, onion, lemon pepper, and thyme to
  skillet. Cook and stir for 3 to 4 minutes or till vegetables are
  crisp-tender. Remove vegetable are crisp-tender.  Remove vegetable
  mixture from the skillet; keep warm. Add oil and garlic to hot
  skillet.  Rinse chicken; pat dry. Add to skillet. Cook chicken over
  medium-high heat about 10 minutes or till chicken is tender and not
  longer pink, turning once.  Add Cherry tomatoes.  Cover and cook 1 to
  2 minute or till heated through.  Makes 4 servings

  Food Exhange per serving:  3 LEAN MEAT EXHANGES + 1 VEGETABLE
  EXCHANGE + 1 FAT EXCHANGE
  Source: Better Homes and Gardens Diabetic Cook Book
  Brought to you and yours via Nancy O'Brion and her Meal-Master