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.
4. In a small cup, stir together remaining 1/2 cup of broth, 1/2 Tbsp. flour, and 1/4 tsp. salt; add to skillet and bring to a simmer over low heat.
5. 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.
6. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.
Enjoy!
Per 1 cup serving:
CAL 168; CARB 9g; FAT 5g; SAT FAT 0g; PROT 23g; FIB 5g; SUG 2g
WW Points+: 4; WW Smart Points: 3