Lemon Chicken with Broccoli


Lemon Chicken with Broccoli

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbsp all-purpose flour

  • ½

    tsp table salt, divided

  • ¼

    tsp black pepper, freshly ground

  • 12

    oz uncooked boneless, skinless chicken breast, thinly sliced

  • 2

    tsp olive oil

  • cup(s) fat-free, reduced-sodium chicken broth, divided

  • 2

    tsp minced garlic

  • cup(s) broccoli, small florets

  • 2

    tsp lemon zest, or more to taste

  • 2

    Tbsp parsley, fresh, chopped

  • 1

    Tbsp fresh lemon juice


* On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat. * Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate. * Put 1 cup of broth and garlic in 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 1 minute. * In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat. * Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. * Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving. PointsPlus™ Value: 4 Servings: 4


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