BROCCOLI LEMON CHICKEN WITH CASHEWS
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
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 PEPPER CHICKEN & BROCCOLI
Make and share this Lemon Pepper Chicken & Broccoli recipe from Food.com.
Provided by TammieV
Categories Chicken Breast
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle Lemon Pepper Seasoning lightly over chicken that has been cut into strips.
- Bake in a casserole dish for 10 minutes at 350°F degrees.
- While chicken is baking, cut broccoli into spears place in microwaveable dish and cover, place dish in microwave and cook 8 minutes on high.
- Mix in medium sized bowl all remaining ingerdients, except cheese.
- Place cooked broccoli on baked chicken in casserole dish.
- Top with mixture and sprinkle on cheese.
- place in oven for 10 minutes more, then take out and enjoy!
ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY
Here's what you need: aspargus, olive oil, salt, pepper, garlic, chicken breast, salt, pepper, dried oregano, lemon, parchment paper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 144 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 1 gram
LEMON CHICKEN WITH BROCCOLI & RED PEPPER
I got this recipe from my grocery store flier. I made it tonight for my and my bf and it was a big hit!
Provided by Khat6420
Categories Chicken Breast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breasts into chunks.
- For the lemon juice, I squeezed as much juice out of the lemon as I could, and made up the rest with bottled lemon juice.
- In a bowl, combine chicken, 2 tbsp of the lemon juice and garlic, let stand for 15 minutes
- In a separate small bowl, combine broth, cornstarch, honey, lemon rind, and remaining juice. Set aside.
- In a large skillet or wok, heat half of oil over medium-high heat and stir-fry chicken for about 4mins or until browned. Transfer chicken to bowl. Add remaining oil to pan; stir fry broccoli and red pepper for 4 minutes.
- Stir reserved chicken broth mixture, pour into pan. Bring to boil, stirring constantly, until sauce thickens, about 1 minute Reduce heat; cook until vegetables are tender crisp, about 2 to 3 minutes Stir in chicken broth until heated through.
- Serve over rice or noodles if desired.
LEMON PEPPER CHICKEN I
A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.
Provided by LionHert65
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g
LEMON-PEPPER CHICKEN
"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
ASIAN BROCCOLI CHICKEN WITH CASHEWS
Keep the family home with this Asian-inspired chicken and broccoli restaurant favorite. (And keep them guessing about the surprise ingredient.)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/4 cups each.
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Add broccoli and water to skillet; cover. Cook 3 to 4 min. or until broccoli is crisp-tender, stirring occasionally.
- Stir in chicken and all remaining ingredients except nuts; cook 2 min. or until heated through, stirring occasionally. Top with nuts.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
LEMON PEPPER CHICKEN & BROCCOLI W/CASHEWS
Steps:
- 1. Rice: heat a pot over medium high heat and drizzle with olive oil. pour rice into pot. add red pepper flakes, garlic powder and lemon pepper. toast rice for about 5 min. Pour 2 cups of hot water over rice. let rice come to a boil, then cover and turn heat to low. 2. heat wok or large non stick skillet over high heat. drizzle with olive oil and add chicken tenders. cook for about 5 minutes on each side. 3. while chicken is cooking, chop broccoli florets into small pieces. (you can thinly slice stalks of broccoli to use in stir fry too.) chop bell pepper into small bite size pieces. thinly slice garlic cloves. 4. remove chicken from wok. add eggs to wok, scramble and remove from wok. 5. add in broccoli and bell peppers. sprinkle with a few pinches of red pepper flakes. cook veggies for about 10 minutes stirring everything together a few times. 6. push veggies to the sides of wok, take 2 handfuls of cashews, crush them in hands and drop into wok. add sliced garlic and mix everything together. 7. chop chicken into bite size pieces and add back to wok. add eggs and mix everything together. 8. make a well in center of wok again (push everything up the sides) and scoop rice into center. add zest of lemon and drizzle a little soy sauce over wok, mix everything together. Now Eat!
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- Preheat oven to 450 degrees F. In a medium bowl, combine 3 tablespoons olive oil, lemon juice, capers, sliced lemon, smashed garlic cloves, salt, and black pepper. Whisk until combined and set aside.
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