Lemonbroccolichicken Recipes

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LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Here's a super weeknight dinner the whole family will love-and it's ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren't in contact with the hot pan. You'll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 Tbsp All-purpose flour
0.5 tsp Table salt divided
0.25 tsp Black pepper freshly ground
12 oz Uncooked boneless skinless chicken breast(s) thinly sliced
2 tsp Olive oil
1.5 cup(s) Fat-free reduced sodium chicken broth divided
2 tsp Minced garlic
2.5 cup(s) Uncooked broccoli small florets
2 tsp Lemon zest or more to taste*
2 Tbsp Fresh parsley chopped
1 Tbsp Fresh lemon juice

Steps:

  • On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
  • In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
  • Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
  • In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
  • Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
  • Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
  • Serving size: 1 cup

Nutrition Facts : Calories 73 kcal

LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Sauteed chicken and tender-crisp broccoli are infused with flavor from a savory lemon sauce in this exquisite skillet dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h

Yield 4

Number Of Ingredients 7

1 large lemon
2 tablespoons olive oil
3 pounds chicken parts
1 medium onion, diced
1 clove garlic, minced
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
3 cups fresh broccoli florets

Steps:

  • Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
  • Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 11.9 g, Cholesterol 145.5 mg, Fat 33.8 g, Fiber 3.6 g, Protein 48.5 g, SaturatedFat 8.4 g, Sodium 579.5 mg, Sugar 2.3 g

LEMON BROCCOLI CHICKEN



Lemon Broccoli Chicken image

Make and share this Lemon Broccoli Chicken recipe from Food.com.

Provided by TeamZZZ

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lemon
1 tablespoon vegetable oil
4 boneless skinless chicken breasts
1 (10 3/4 ounce) can campbell's condensed 98% fat free cream of broccoli soup
1/4 cup milk
1/8 teaspoon ground black pepper

Steps:

  • CUT 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.
  • HEAT oil in skillet. Cook chicken 10 minute or until browned.
  • ADD soup, milk, lemon juice and black pepper. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 minute or until done.

Nutrition Facts : Calories 175.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 70.6, Sodium 85, Carbohydrate 3.6, Fiber 1.3, Protein 28.1

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI



My Mother's Lemony Chicken with Broccoli image

My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 large egg
3 tablespoons lemon juice, divided
1/4 cup butter, cubed
1 cup chicken broth
1/2 teaspoon grated lemon zest
4 cups fresh broccoli florets
Lemon wedges
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.

LEMON BROCCOLI



Lemon Broccoli image

Add a hint of citrus to your vegetables with an attractive side dish. Ideal with most any entree, this time-saving specialty dresses up broccoli, pimientos and onions with a dash of lemon. -Tonya Farmer, Iowa City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

3 pounds fresh broccoli, cut into florets
1/4 cup butter
2 tablespoons diced onion
2 tablespoons diced pimientos
3 to 4 teaspoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon seasoned salt
Dash pepper

Steps:

  • Add 1 in. of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, melt butter; stir in remaining ingredients. Drain broccoli; add butter mixture and toss to coat.

Nutrition Facts :

BROCCOLI LEMON CHICKEN WITH CASHEWS



Broccoli lemon chicken with cashews image

A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp groundnut oil or sunflower oil
340g pack of mini chicken breast fillets (sometimes called goujons)
2 garlic cloves , sliced
200g pack tender stem broccoli , stems halved if very long
200ml chicken stock
1 heaped tsp cornflour
1 tbsp clear honey or 2 tsp golden caster sugar
the zest of half a lemon and the juice of a whole one
a large handful of roasted cashews

Steps:

  • Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
  • Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium

LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Dinner ready in an hour! Try this recipe made with chicken, broccoli and pasta - a wonderful meal with a tangy twist.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1/4 cup crushed butter-flavor crackers
1 teaspoon grated lemon peel
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
2 cloves garlic, finely chopped
2 cups frozen broccoli flowerets or broccoli cuts (from 1-pound bag), thawed and drained
1 cup chicken broth
1/2 cup fat-free (skim) milk
2 tablespoons lemon juice
1/8 teaspoon pepper
1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
  • While pasta is cooking, mix crushed crackers and lemon peel in small bowl; set aside. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat; stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture.
  • Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Nutrition Facts : Calories 275, Carbohydrate 29 g, Cholesterol 50 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

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  • On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
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