Lemon Skillet Chicken and Oven Potatoes

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Recipe for: Lemon Skillet Chicken and Oven Potatoes

Calories per serving:
000 Calories
Total Cost: $9.12


Number of servings: 4 servings


Ingredients:

  • 2 cups instant brown rice, uncooked
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • PAM® Butter No-Stick Cooking Spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pkg (16 oz each) frozen broccoli florets, thawed
  • 3/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice


Directions:

  1. Cook rice according to package directions. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray. Sprinkle with salt and pepper; toss lightly.
  2. Spray large skillet with additional cooking spray; heat over medium-high heat. Add chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink. Add broccoli; stir-fry 2 to 3 minutes or until hot.
  3. Stir together broth, cornstarch and garlic powder in small bowl until well blended. Gradually add to chicken mixture; cook 3 to 4 minutes or until sauce thickens, stirring constantly. Stir in lemon juice. Serve over rice.
  4. Preheat oven to 350 degrees. Slice potatoes thinly. Add your choice of seasoning and coat potatoes along with olive oil. Place in oven for approx. 15 minutes.