Lemon Chicken With Broccoli Red Pepper Recipes

Steps:

• Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
• Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

Steps:

• Cut the chicken breasts into chunks.
• For the lemon juice, I squeezed as much juice out of the lemon as I could, and made up the rest with bottled lemon juice.
• In a bowl, combine chicken, 2 tbsp of the lemon juice and garlic, let stand for 15 minutes
• In a separate small bowl, combine broth, cornstarch, honey, lemon rind, and remaining juice. Set aside.
• In a large skillet or wok, heat half of oil over medium-high heat and stir-fry chicken for about 4mins or until browned. Transfer chicken to bowl. Add remaining oil to pan; stir fry broccoli and red pepper for 4 minutes.
• Stir reserved chicken broth mixture, pour into pan. Bring to boil, stirring constantly, until sauce thickens, about 1 minute Reduce heat; cook until vegetables are tender crisp, about 2 to 3 minutes Stir in chicken broth until heated through.
• Serve over rice or noodles if desired.

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

Steps:

• In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

Steps:

• Preheat oven to 450°. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15x10x1-in. baking pan., Roast 10-15 minutes or until tender. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.

Steps:

• Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.

Steps:

• In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
• In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
• Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
• Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Steps:

• Sprinkle Lemon Pepper Seasoning lightly over chicken that has been cut into strips.
• Bake in a casserole dish for 10 minutes at 350°F degrees.
• While chicken is baking, cut broccoli into spears place in microwaveable dish and cover, place dish in microwave and cook 8 minutes on high.
• Mix in medium sized bowl all remaining ingerdients, except cheese.
• Place cooked broccoli on baked chicken in casserole dish.
• Top with mixture and sprinkle on cheese.
• place in oven for 10 minutes more, then take out and enjoy!

Steps:

• Trim the broccoli, peel the stems, and slice them thin. Cut the flowerets into 2-inch pieces and reserve them. In a large steamer set over boiling water steam the broccoli stems, covered, for 5 minutes, or until they are crisp-tender, and transfer them to a bowl. In the steamer steam the reserved flowerets, covered, for 3 to 5 minutes, or until they are crisp-tender, and transfer them to another bowl. Sprinkle the stems and the flowerets with the zest, the red pepper flakes, and salt to taste, drizzle the oil over them, and toss the mixtures well. Arrange the stems in the center of a platter and arrange the flowerets around them.