Lemon Chicken Sautéed with Carrots and Broccoli
- 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
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