This is a really tasty dish with a lemon flavor that is not overwhelming. It is a very light and fulfilling entrée to serve over rice or noodles. Best of all this dinner is only four points per serving (not including rice or noodles) and serves 4.
Lemon Chicken with Broccoli Weight Watcher's Style
- 2 tbsp. flour, divided
- salt and pepper to taste
- 2 tsp. olive oil (I used Colonna Granverde Extra Virgin Olive Oil Pressed with Organic Sicilian Lemons – added a little more lemon flavor)
- 12 oz. boneless, skinless chicken breasts (I always like to use tenders)
- 2 tsp. garlic, minced
- 1-1/2 cups low-sodium chicken broth, divided
- 2-1/2 cups small broccoli florets
- 2 tsp. lemon zest, or more to taste
- fresh parsley, minced
- 1 tbsp. fresh lemon juice
Cut up the chicken into small pieces and toss with 1-1/2 tbsp. flour and salt and pepper to taste. Heat oil in a large non-stick skillet and cook the chicken until it is no longer pink -5 to 10 minutes; add the garlic and cook for another minute or two. Remove to a plate and keep warm.
Put 1 cup of chicken broth in the skillet and bring to a boil. Add broccoli florets; cover and cook 1 minute.
In a small cup, whisk together remaining 1/2 cup of broth, 1/2 tbsp. flour and salt to taste. Add to skillet and bring to a simmer. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 to 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 rice made in my Kitchen Gadget – Breville the Risotto Plus.
Recipe by cookingwithauntjuju.com
