Parmesan lemon chicken & broccoli
Parmesan lemon chicken & broccoli is a gluten free and primal recipe with 2 servings. For $3.56 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 62g of protein, 24g of fat, and a total of 553 calories. This recipe from Running to the Kitchen has 5321 fans. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes roughly 22 minutes. If you have broccoli crown, yellow onion, Salt & Pepper, and a few other ingredients on hand, you can make it. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: 20 Minute One Pan Lemon Parmesan Chicken and Broccoli, Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli, and The Best Broccoli Ever (Parmesan-Lemon Roasted Broccoli).
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 large crown broccoli, washed and cut into florets
¼ cup chicken broth
1 tablespoon extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
½ cup grated parmesan cheese
salt & pepper
1lb. boneless skinless chicken thighs cut into strips or chunks (breasts will work too)
1 small yellow onion, chopped
Equipment:
frying pan
Cooking instruction summary:
Place broccoli florets in a medium skillet with about ¼ cup of water, cover with a lid and turn to high heat. Bring water to a boil and cook for about 2 minutes. Drain water and set broccoli aside.While broccoli is cooking, heat olive oil in a large skillet over medium-high heat.Once hot, add the onions and cook for about 3 minutes, until softened.Season chicken generously with salt & pepper.Add chicken to the pan and cook for about 5-7 minutes until it's no longer pink.Add chicken broth, lemon zest, lemon juice to the pan and simmer for a minute or two.Add the broccoli and parmesan cheese to the pan and toss to combine.Serve and top with more parmesan cheese and lemon zest if desired.
Step by step:
1. Place broccoli florets in a medium skillet with about ¼ cup of water, cover with a lid and turn to high heat. Bring water to a boil and cook for about 2 minutes.
2. Drain water and set broccoli aside.While broccoli is cooking, heat olive oil in a large skillet over medium-high heat.Once hot, add the onions and cook for about 3 minutes, until softened.Season chicken generously with salt & pepper.
3. Add chicken to the pan and cook for about 5-7 minutes until it's no longer pink.
4. Add chicken broth, lemon zest, lemon juice to the pan and simmer for a minute or two.
5. Add the broccoli and parmesan cheese to the pan and toss to combine.
6. Serve and top with more parmesan cheese and lemon zest if desired.
Nutrition Information:
covered percent of daily need
