Lemon Chicken With Broccoli 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:

• Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
• Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

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:

• Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
• While pasta is cooking, mix crushed crackers and lemon peel in small bowl; set aside. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat; stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture.
• Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.

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:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

Steps:

• Arrange oven racks in upper and lower thirds of oven. Heat oven to 375° F.
• In large bowl, mix 1 teaspoon olive oil, 2 teaspoons honey and 1/4 teaspoon salt. Add broccoli; toss until evenly coated. Place on ungreased 15 x 10 x 1-inch pan; place in oven. Immediately reduce heat to 325° F. Bake 20 to 25 minutes or until tender when pierced with knife.
• Meanwhile, in medium bowl, mix 1 teaspoon olive oil, 1/4 teaspoon salt and the pepper. Add chicken; toss to coat.
• Heat 12-inch ovenproof skillet over medium-high heat. Sear tenders in skillet 4 to 5 minutes or until browned on bottom. Turn over tenders, top with garlic and chicken broth; transfer to oven. Roast 10 to 15 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F. Carefully remove pan from oven, being mindful of hot handle.
• Divide broccoli and chicken among 4 plates. Spoon pan juices and garlic over chicken and broccoli; drizzle lemon juice on top. Sprinkle with fresh thyme.

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.