Portion Size: 1 cup; ½ cup chicken with broth, ½ cup vegetables 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 large onion	Washed, peeled and cut into thin wedges.
2 tablespoons quick cooking tapioca
4 tablespoons olive oil
8 (4 cups) chicken breasts	Cut into bite size pieces.
½ cup flour
2 teaspoons dried rosemary
2 teaspoons dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup balsamic vinegar
1 cup reduced sodium chicken broth
1 (16 oz. package) frozen Italian green beans
1 large red sweet pepper	Washed, seeded and cut into bite size strips.

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a bowl combine, flour, rosemary, dried thyme, salt and black pepper.  Dredge chicken in flour mixture.
2	In a large skillet, heat 2 tablespoons olive oil on medium high heat.  Add coated chicken pieces and brown.  Turn chicken pieces to brown both sides.  Remove chicken from pan.	Cook until internal temperature of chicken reaches 165 degrees F.
3	Add oil, onion and red pepper.  Cook until tender.
4	Add tapioca, balsamic vinegar, and chicken broth.  Bring to boil and reduce heat. Simmer for 20-25 minutes with the lid on the pan.
5	Remove lid and add green beans.  Cook until green beans are tender.