Prep time 15 min.

Cook time 10 min.


3/4 cup College Inn® Chicken or Garden Vegetable Broth

2 cloves garlic, minced

4 lemon slices

2 tsp. fresh thyme leaves

1 lb. spiralized carrots, zucchini or summer squash or sweet potatoes or riced cauliflower or broccoli


  1. Bring broth, garlic, lemon slices and thyme just to a boil in a large skillet over medium-high heat. Cook until broth is reduced by half.

  2. Add vegetables and cook, tossing occasionally, until crisp-tender or desired doneness.

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