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LEMON CHICKEN AND VEGETABLES
Active Time : 30 Minutes Total Time : 30 Minutes Serves : 4INGREDIENTS
- 2 tablespoons dry unseasoned bread crumbs
- 1 4 oz each pound boneless skinless chicken breast halves
- PAM® Original No-Stick Cooking Spray
- 1 1 small = about 1 cup small zucchini, cut into thin strips
- 1 1 med = about 1/2 cup medium red bell pepper, cut into thin strips
- 1/2 cup thinly sliced red onion
- 1 cloves garlic, minced
- 2 tablespoons Juice of 1 lemon
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1/2 teaspoon grated lemon peel, optional
- Lemon wedges, optional
DIRECTIONS
Place bread crumbs in shallow dish. Add chicken; turn over to evenly coat both sides of each chicken piece with crumbs. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes on each side, or until chicken pieces are no longer pink in centers and juices run clear (170°F). Remove chicken from skillet; cover to keep warm.
Spray same skillet with additional cooking spray. Add zucchini, bell peppers, onions and garlic; cook over medium heat 4 minutes, or until vegetables are crisp-tender, stirring frequently. Stir in lemon juice, rosemary and red pepper flakes; cook 1 minute, stirring frequently.
Combine flour and broth in small bowl with wire whisk until well blended. Add to vegetables in skillet. Cook 3 minutes, or until sauce is thickened, stirring constantly. Return chicken to skillet. Cook 2 minutes, or until chicken is heated through.
Serve chicken topped with the vegetables. Garnish with lemon peel and lemon wedges, if desired.