Pan-Fried Chicken with Lemony Roasted Broccoli
Ingredients
- 1½ lb broccoli, cut into florets
- 2 cloves garlic, thinly sliced
- 3 Tbsp olive oil, divided
- Kosher salt
- Pepper
- 4 (6-oz) boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 1 lemon, cut into thin ½-in. pieces, plus 2 Tbs lemon juice
Instructions
- Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 Tbsp oil and ¼ tsp each salt and pepper; roast 10 min.
- Meanwhile, pound chicken breasts to even thickness, season with ¼ tsp each salt and pepper, then coat in flour. Heat 1 Tbsp oil in large skillet on medium-high and cook chicken until golden brown, 3 to 5 min. per side. Nestle chicken amidst broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 min.
- Return skillet to medium heat; add remaining Tbsp oil, then lemon pieces, and cook, stirring, until beginning to brown, 3 min. Add lemon juice and ⅓ cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
365
|
365
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 44 | 44 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 375 | 375 |
Good Housekeeping Meal Plan
This recipe selected from the eMeals Good Housekeeping Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
