Chicken Vegetable Saute

2 c broccoli florets
3 medium carrots, cut into strips lengthwise
1 tbsp EVOO
1 lb boneless, skinless chicken breasts, cut into strips
1/2 medium red onion, cut into thin strips
1/2 c reduced sodium chicken broth
1 15 oz can of Cannellini beans, drained and rinsed
1/2 tsp of McCormick Mediterranean seasoning
1 tbsp finely shredded lemon peel
2 cloves of garlic
salt, pepper

Fill a 3 quart pot 2/3 full of water and 1 tsp of salt.  Bring to a boil and add broccoli and carrots.  Cook for 3 minutes.  Drain vegetables and place in cold water to stop the cooking.  Heat the EVOO in a very large skillet over medium high heat.  Season chicken with salt, pepper, and Mediterranean seasoning.  Cook chickenover medium high heat until browned and cooked through, about 10-12 minutes, turning occasionally to brown evenly.  Remove from skillet and set aide.  Reduce heat to medium low and add onion and garlic.  Season with salt and pepper.  Cook and stir for 2 minutes.  Increase heat to medium high heat.  Add beans, broth, lemon peel, vegetables and chicken.  Cook and stir for 3-5 minutes until heated through.  Serve with brown rice for a meal for 4.