Lemon Chicken with Broccoli
Yields four 1 c. servings
2 TB of flour
1/2 tsp of table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breasts, thinly sliced
2 tsp olive oil
1 1/2 cups organic reduced sodium chicken broth
2 tsp minced garlic
2 1/2 cups uncooked broccoli cut into small florets
3 tsp lemon zest
2 TB dried parsley
2 TB fresh lemon juice
Coat chicken with 1 1/2 TB of flour, 1/3 tsp of salt and pepper.
Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook, turning as needed until browned lightly and cooked through (this took about 8 minutes). Remove from pan.
Add 1 cup of broth and garlic to the same skillet, bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli, cover and cook 2 minutes
In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 tsp of salt. Add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is tender and sauce is slightly thickened, about 2 minutes. Stir in chicken and lemon zest. Heat through.
Remove skillet from heat and stir in parsley and lemon juice, toss to coat.
I served this over white rice and with mini pitas for a 14 ppv dinner
This includes 1 1/2 cups of chicken and broccoli, 1 cup of white rice and 2 mini pitas.
*In the future I will add a small amount of red pepper flakes to my plate for a little heat and possibly a little more lemon zest for extra flavor.
The prep and cook time was about 25 minutes for this recipe. Not bad!
