Lemon Chicken with Broccoli



Chicken and broccoli happens to be one of my favorite take out foods! However;   I find that most times there is way to much salt added and it's also way to oily.  So I decided that I would make my own take out for dinner! It's clearly less expensive, I made it quicker then if I placed an order from the Chinese restaurant, it's healthier and it's budget friendly as well.  My family really enjoyed this and I hope yours will too!!  Happy eating from my kitchen to yours! 

Delightfully adapted from WW 360



 2 Tbsp all-purpose flour   
 1/2 tsp table salt, divided   
 1/4 tsp black pepper, freshly ground   
 12 oz uncooked boneless skinless chicken breast(s), thinly sliced   
 2 tsp olive oil   
 1 1/2 cup(s) fat-free, reduced sodium, chicken broth, divided   
 2 tsp minced garlic   
 2 1/2 cup(s) uncooked broccoli, small florets   
 2 tsp lemon zest, or more to taste*   
 2 Tbsp fresh 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.


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