4 PointsPlus Value (Weight Watchers)
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4
An easy weeknight dinner. Great with a side of angel hair
pasta, brown rice, or couscous!
Ingredients:
·
2 Tbsp all-purpose flour
·
½ tsp salt, divided
·
¼ tsp black pepper, freshly ground
·
12 oz uncooked boneless skinless chicken
breasts, thinly sliced
·
2 tsp extra virgin olive oil
·
1 ½ cups fat-free, reduced sodium chicken broth,
divided
·
2 tsp minced garlic
·
2 ½ cups uncooked broccoli, small florets
·
2 tsp lemon zest, or more to taste
·
2 Tbsp parsley, fresh, chopped
·
1 Tbsp fresh lemon juice
What To Do:
1.
On a plate, combine 1 ½ Tbsp flour, ¼ tsp of
salt and pepper, add chicken and turn to coat.
2.
Heat oil in a large nonstick skillet over
medium-high heat. Add chicken and cook, turning as needed, until lightly
browned through, about 5 minutes; remove to a plate.
3.
Put 1 cup of broth and garlic in same skillet;
bring to 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 ½ cup of
broth, ½ Tbsp of flour and ¼ tsp of salt; add to skillet and ring to a simmer
over low heat.
5.
Cover and cook until broccoli is crisp-tender
and sauce is slightly thickened, about 1 ½ 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!
love,
sam
