Sugar-Free Chicken with Broccoli
Elevate your weeknight dinner game with this flavorful, guilt-free 'Sugar-Free Chicken with Broccoli' recipe! Perfectly pan-seared boneless chicken breasts are paired with tender steamed broccoli and bathed in a vibrant, tangy sauce made from lemon juice, garlic, fresh thyme, and low-sodium chicken broth. This wholesome, gluten-free dish is seasoned to perfection with a hint of crushed red pepper flakes for a subtle kick, making it both nutritious and delicious. Ready in under 40 minutes, this low-carb recipe is ideal for busy home cooks seeking a healthy, sugar-free meal that doesn’t skimp on taste. Serve it up for a light yet satisfying dinner that’s packed with protein and fiber.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 4 cups Broccoli florets
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Low-sodium chicken broth
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Start by preparing the chicken breast. Slice each breast in half lengthwise to create thinner slices which will cook more evenly.
Season the chicken slices with salt and black pepper evenly on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until the chicken is fully cooked through and golden brown on the outside. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the minced garlic.
Sauté the garlic for about 30 seconds until fragrant.
Pour in the low-sodium chicken broth and lemon juice, using a spatula to scrape up any bits stuck to the bottom of the skillet.
Bring the mixture to a simmer, then add the fresh thyme leaves and crushed red pepper flakes. Stir to combine.
Return the cooked chicken to the skillet, coating it with the sauce. Allow it to simmer for 3-4 minutes.
Meanwhile, steam the broccoli florets: place them in a steaming basket over a pot with boiling water and cover. Steam for about 3-4 minutes, or until tender but still bright green.
Serve the chicken hot, drizzled with its pan sauce, alongside the steamed broccoli.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.6 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
