2 TB olive oil

2 boneless, skinless chicken breast halves (about 6 oz. each)

Sea salt and freshly ground pepper

1 TB of fresh lemon

3 TB sodium free chicken bouillon

¼ C packed fresh basil leaves, torn

2 TB packed fresh mint leaves, torn


Heat the olive oil in a medium skillet over medium-high heat until simmering. Season both sides of the chicken breasts with salt and pepper, and place them side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate. Add lemon juice to the skillet, and scrape up any brown bits that cling to the pan with a wooden spoon. Add the sodium free chicken bouillon and bring to a boil. Turn off the heat, add the basil and mint to the pan and swirl the pan to combine. Spoon the herb sauce over the chicken and serve. Servings: 2

Menu: LCD 1000 Days 10-14 and Mainstay Dinner, LFHE 900 Dinner, LFHE 1500 Dinner