Ingredients for Solo Chicken Breast And Lemon Broccoli
- Boneless Skinless Chicken Breast
- 1 tbsp all-purpose flour
- Freshly ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- Broccoli Floret
- ½ cup chicken broth
- Lemon, Juice Of
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How to Make Solo Chicken Breast And Lemon Broccoli
- Pat dry 1 boneless, skinless chicken breast (6 oz). Season generously with salt and freshly ground black pepper. Lightly coat with 1 tbsp all-purpose flour.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan over medium-high heat until butter is melted and foaming subsides. Add the chicken breast and cook for 5 minutes per side, or until internal temperature reaches 160°F (71°C).
- Remove chicken from pan and set aside. Add 1 cup broccoli florets to the pan and stir-fry for 2-3 minutes, until tender-crisp.
- In a small bowl, whisk together ½ cup chicken broth, 1 tbsp lemon juice, 1 clove minced garlic, and a pinch of salt and pepper.
- Pour the lemon-garlic mixture over the broccoli in the pan. Cook for 1-2 minutes, or until the sauce slightly thickens.
- Meanwhile, prepare sweet onion rice according to recipe #14764 (or your preferred method).
- Serve the lemon broccoli sauce over the chicken breast and top with the sweet onion rice. Garnish with fresh lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
25g
Carbs
7g
