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Lemon Chicken Sautéed with Carrots and Broccoli

Course Main Course
Cuisine American
Keyword Lemon Chicken Sautéed with Carrots and Broccoli
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 396kcal


  • 4 medium carrot
  • 4 cup broccoli, florets
  • 2 pound chicken breast
  • 3 tablespoon olive oil

For the Herb Sauce

  • 2 1/2 teaspoon rosemary, fresh
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/2 cup parsley, fresh
  • 2 tablespoons mint, fresh
  • 1/8 teaspoon black pepper, ground
  • 4 tablespoon olive oil
  • 1-2 lemons juice and zest

Serve With

  • 2 cup pineapple


  • Peel carrots and cut into thin rounds; chop broccoli into bite-size pieces. Mince garlic.
  • Cut chicken into bite size pieces. Heat a nonstick skillet over medium-high. Add the olive oil, then the chicken and sauté until golden brown.
  • Add broccoli and carrots, continuing to sauté until veggies are crisp-tender and chicken is cooked through. (You may add a splash of water and cover the pan to help the veggies tenderize.)
  • While chicken and veggies are cooking, make the sauce: add all sauce ingredients to a food processor. Pulse until coarsely chopped.
  • Pour the sauce into a saucepan and heat through. Serve!


Calories: 396kcal | Carbohydrates: 19g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 213mg | Fiber: 5g | Sugar: 9g