Lemon Chicken with Broccoli

Even though I’ve been on the Jenny Craig program for about a year and a half, I still get notices from Weight Watchers asking me to join. I guess they have me on an old client list, since I spent many a months on the Weight Watchers program in my past.

Now, you might think that I just throw away these mailings when I receive them, but I don’t. Why?? Well, inside there’s usually a recipe card, and it’s often for a DELICIOUS treat.

The most recent one I received contained a recipe for a Lemon Chicken with Broccoli. I’ve had it sitting on my counter for weeks and finally decided to give it a shot.

It didn’t have a distinctly Asian flavor like you expect with most stirfry. It did, however, have a bright, summery, lemony flavor that made me love it and want to make it again. Check it out!

Lemon Chicken with Broccoli

From Weight Watchers

Serves 4

INGREDIENTS

2 Tbsp. all-purpose flour

1/2 tsp. table salt, divided

1/4 tsp. black pepper, freshly ground

12 oz. uncooked, boneless, skinless chicken, 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 cups uncooked broccoli, small florets

2 tsp. lemon zest, or more to taste

2 Tbsp. parsley, fresh chopped

1 Tbsp. fresh lemon juice

INSTRUCTIONS

1. In a bag, combine 1 1/2 Tabsp of flour, 1/4 tsp. of salt and pepper. Add chicken and turn to coat.

I always use ziplock bags instead of mixing it in a bowl as the recipe suggested.

2. Heat oil in a large nonstick skillet over medium-heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

3. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.