Lemon Chicken and Vegetables
30Prep Time Minutes
30Total Time Minutes
11Number of Ingredients
2 tablespoons dry unseasoned bread crumbs
1 pound boneless skinless chicken breast halves (4 oz each), pounded to 1/4-inch thickness
PAM® Original No-Stick Cooking Spray
1 small zucchini, cut into thin strips (1 small = about 1 cup)
1 medium red bell pepper, cut into thin strips (1 med = about 1/2 cup)
1/2 cup thinly sliced red onion
1 cloves garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 teaspoon grated lemon peel, optional
Lemon wedges, optional
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||1 g||4%|
|Vitamin C||54 mg||90%|
|Vitamin A||1113 iu||22%|
Place bread crumbs in shallow dish. Add chicken; turn over to evenly coat both sides of each chicken piece with crumbs. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes on each side, or until chicken pieces are no longer pink in centers and juices run clear (170°F). Remove chicken from skillet; cover to keep warm.
Spray same skillet with additional cooking spray. Add zucchini, bell peppers, onions and garlic; cook over medium heat 4 minutes, or until vegetables are crisp-tender, stirring frequently. Stir in lemon juice, rosemary and red pepper flakes; cook 1 minute, stirring frequently.
Combine flour and broth in small bowl with wire whisk until well blended. Add to vegetables in skillet. Cook 3 minutes, or until sauce is thickened, stirring constantly. Return chicken to skillet. Cook 2 minutes, or until chicken is heated through.
Serve chicken topped with the vegetables. Garnish with lemon peel and lemon wedges, if desired.