Skillet Lemon Chicken
25Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
2 cups instant brown rice, uncooked
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 teaspoon salt
1/8 teaspoon ground black pepper
PAM® Butter No-Stick Cooking Spray
1 pkg (16 oz each) frozen broccoli florets, thawed
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||5 g||18%|
|Vitamin C||39 mg||65%|
|Vitamin A||18 iu||%|
Cook rice according to package directions. Meanwhile, place chicken in medium bowl. Sprinkle with salt and pepper; toss lightly.
Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add broccoli; stir-fry 2 to 3 minutes or until hot.
Stir together broth, cornstarch and garlic powder in small bowl until well blended. Gradually add to chicken mixture; cook 3 to 4 minutes or until sauce thickens, stirring constantly. Stir in lemon juice. Serve over rice.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.