Lemony Chicken-Broccoli Rabe Skillet
Buttery Polenta
Ingredients
- ¼ cup pine nuts
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil, divided
- 2 lb broccoli rabe, stemmed and coarsely chopped
- 2 Tbsp minced garlic
- ½ tsp crushed red pepper
- ½ cup low-sodium chicken broth
- 1 lemon
Instructions
- Toast nuts in a large skillet over medium-high heat 3 to 4 minutes or until golden and fragrant. Remove nuts from skillet, and wipe skillet clean.
- Sprinkle chicken with salt and pepper. Cook chicken, in batches, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until done. Remove from skillet.
- Sauté broccoli rabe, garlic, and red pepper in 2 Tbsp hot oil in same skillet 3 to 4 minutes or until broccoli rabe is tender. Stir in broth; cook until liquid is almost evaporated.
- Grate zest and squeeze juice from lemon to get ½ tsp zest and 2 Tbsp juice. Add lemon juice and zest to vegetable mixture; toss. Sprinkle with nuts.
Side Dish Ingredients
- 4 cups low-sodium chicken broth
- 1 cup instant polenta
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter
Side Dish Instructions
- Bring broth to a boil over medium heat; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add butter; stir until butter is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
154
|
504
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 9 | 22 | 31 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 119 | 286 | 405 |
Quick & Healthy Meal Plan
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