Lemon Chicken and Broccoli

by Anne Bennett on January 4, 2017


It’s January and I need to lose the few pounds I gained last month eating … you name it.  What we could all use right now is a dinner entree that won’t make us feel like we’re dieting (Perish the thought!) Enter this time-honored Weight Watcher recipe that’s been an online favorite for years. Lemon Chicken and Broccoli goes together like a Chinese stir fry, and with Weight Watchers SmartPoints program, it’s only 3 SP. Wow! That means there’s room for a cookie, er, a piece of fruit!

If you choose couscous, brown rice or farro as a side, you can close your eyes and almost picture yourself sitting near a beach on the Mediterranean coast. What gives it a Mediterranean flair? The fresh lemon zest added just before serving along with the splash of lemon juice. It really brightens the chicken and the broccoli, which, let’s face it, both could use a substantial flavor hit to push them out of the ordinary. (If I had a dollar for every time I’ve eaten diet chicken and broccoli…zzz…)

2 Tbsp. flour, divided
1/2 tsp. salt, divided
1/4 tsp. black pepper, freshly ground
12 oz. skinless boneless chicken breasts, thinly sliced
2 tsp. olive oil
1 1/2 cups reduced-sodium chicken broth, divided
2 tsp. garlic, minced
2 1/2 cups broccoli, cut into bite-sized florets
2 tsp. lemon zest, grated
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh lemon juice

Combine 1 1/2 Tbsp. flour, 1/4 tsp. salt and pepper on a plate. Add chicken and toss to coat.

Heat oil in a large nonstick skillet and sauté chicken, turning as needed, until lightly browned, about 5 minutes. Remove to a plate.

Place 1 cup broth and garlic into same skillet; bring to a boil, scraping up any browned bits with a wooden spoon. Add broccoli, cover and cook 1 minute.

In a small cup, stir together remaining 1/2 cup broth and remaining 1/2 Tbsp.flour and 1/4 tsp. salt. Add to skillet and bring to a simmer over low heat.

Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest and heat through.

Remove skillet from heat and stir in parsley and lemon juice; toss to coat and add salt and pepper to taste.

Serves 4 (each serving about 1 cup)
WW SP per serving: 3

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{ 2 comments… read them below or add one }

Kate November 11, 2013 at 10:46 am

Anne, I am so glad you enjoyed the recipe! I think the only reason I originally tried it is because it seemed easy (and I’m all about easy for weeknight cooking!) and had glowing reviews on the website (and it was in that welcome booklet!). I haven’t made it in a while (laziness has once again set in), so you’ve inspired me to get cooking! I sooo enjoy your blog. Anne + Poodles + Food = Perfection. Thank you!

Kathleen September 3, 2014 at 2:24 pm

Kate shared this with us a while ago and it’s a standby.

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