Lemon Chicken and Vegetables

3 of 5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
11
Servings4

Breaded chicken breasts served with a lemony vegetable medley

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
 
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve chicken topped with the vegetables. Garnish with lemon peel and lemon wedges, if desired.
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Nutrition Information
Calories: 191 View complete nutrition information
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