Ww Lemon Chicken For One Recipes

LEMON CHICKEN WITH BROCCOLI

Lemon Chicken with Broccoli image

Here's a super weeknight dinner the whole family will love-and it's ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren't in contact with the hot pan. You'll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 Tbsp All-purpose flour
0.5 tsp Table salt divided
0.25 tsp Black pepper freshly ground
12 oz Uncooked boneless skinless chicken breast(s) thinly sliced
2 tsp Olive oil
1.5 cup(s) Fat-free reduced sodium chicken broth divided
2 tsp Minced garlic
2.5 cup(s) Uncooked broccoli small florets
2 tsp Lemon zest or more to taste*
2 Tbsp Fresh parsley chopped
1 Tbsp Fresh lemon juice

Steps:

On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
Serving size: 1 cup

Nutrition Facts : Calories 73 kcal

HERBED LEMON CHICKEN BREASTS -- WW FRIENDLY

Herbed Lemon Chicken Breasts -- Ww Friendly image

This is so good and so easy. I got this off the WW website. It is also easy to halve this recipe, or even quarter it.

Provided by knitaholic

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons mrs. dash lemon pepper
1 tablespoon flour
12 ounces boneless skinless chicken breasts
1 tablespoon unsalted butter
1/2 medium fresh lemon
1 cup low sodium chicken broth

Steps:

On a large plate, combine Mrs. Dash seasoning with flour. Pat chicken dry and roll in flour mixture.
Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes on each side.
Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with broth.
Pour over chicken, cover, and cook for 15 minutes. Remove lid and cook for another 5 minutes or until juices run clear. Serve immediately.

WW LEMON CHICKEN (FOR ONE)

Ww Lemon Chicken (For One) image

An easy, quick and tasty meal for 1. At only 3.5 points this is a great dinner. I like to use a vegetable mix that has water chestnuts for the crunch. I usually serve this over steamed basmati rice. Taken from the WW Single Serves book. Australian measurements used.

Provided by auntchelle

Categories One Dish Meal

Time 14m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon lemon juice
2 teaspoons honey
1/2 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon soy sauce
1/2 teaspoon chicken stock powder
1/2 cup water
1 teaspoon cornflour
140 g chicken breast fillets, chopped
1 1/2 cups frozen vegetables (Asian blend)

Steps:

Combine the lemon juice, honey, ginger, garlic, soy sauce, stock powder and half the water in a jug. Set aside. Combine the remaining water and the cornflour and set aside.
Heat a small-medium fry pan over medium-hot heat. Add chicken and stir-fry for 2-3 minutes. Add the vegetables and cook until heated through and tender, about 3-5 minutes. Remove from pan.
Add the contents of the first jug to the same pan. Cook, stirring for about 30 seconds. Add the water & cornflour mix and stir until mixture thickens.
Return the chicken and vegetables to pan. Cook gently, stirring to coat with sauce, until heated through.

Nutrition Facts : Calories 218.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 81.2, Sodium 445.4, Carbohydrate 16.6, Fiber 0.2, Sugar 11.9, Protein 33.3

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