Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 3 cups fresh broccoli florets
- 2 medium mixed-color bell peppers
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme and rosemary, combined
Instructions
- Pat the chicken breasts dry with paper towels.
- Season both sides of each chicken breast with sea salt and black pepper.
- Mince the garlic cloves into small, even pieces.
- Cut the bell peppers into bite-sized chunks.
- Separate the broccoli florets into similar-sized pieces.
- Measure the vegetable broth and lemon juice into a small bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts to the hot skillet.
- Cook for 6-7 minutes without moving the chicken.
- Flip the chicken breasts.
- Cook for another 6-7 minutes until the internal temperature reaches 165°F.
- Transfer the chicken to a clean cutting board.
- Tent loosely with foil and let it rest.
- Add the remaining 1 tablespoon olive oil to the same skillet over medium heat.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Add the bell pepper chunks and cook for 4 minutes, stirring occasionally.
- Add the broccoli florets and low-sodium vegetable broth.
- Cover the skillet and simmer for 5-6 minutes until the broccoli is tender-crisp.
- Stir in the fresh lemon juice.
- Adjust salt and pepper to taste.
- Slice the rested chicken breasts.
- Serve the chicken with the vegetables and sauce.
Notes
Dry the chicken well before searing, avoid overcrowding the skillet, and use a meat thermometer to cook the chicken to 165°F without overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2.5g
- Protein: 38g
- Cholesterol: 95mg