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Here’s an easy weeknight dinner that would be great paired with a side of angel hair pasta, rice or couscous.

Don’t forget to come back to us and let us know how it came out!


2 Tbsp all-purpose flour

1/2 tsp table salt, divided

1/4 tsp black pepper, freshly ground

12 oz uncooked boneless skinless chicken breast(s), thinly sliced

2 tsp olive oil

1 1/2 cup(s) fat-free reduced sodium chicken broth, divided

2 tsp minced garlic

2 1/2 cup(s) uncooked broccoli, small florets

2 tsp lemon zest, or more to taste*

2 Tbsp fresh parsley, fresh, chopped

1 Tbsp fresh lemon juice


· On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.

· Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

· Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.

· In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.

· Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.

· Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.