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