NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon All-purpose Flour

1 tablespoon Extra Virgin Olive Oil

0.75 cup cooked White Rice

1.5 cups Broccoli florets

0.25 cup Chicken Broth

1 tablespoon Lemon Juice

1 tablespoon Capers

0.5 teaspoon Dried Parsley

PREPARATION

• 1

  Cook the white rice according to package instructions, then fluff with a fork and stir in the dried parsley.

• 2

  Steam the broccoli florets until they are tender-crisp and bright green.

• 3

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 4

  Season the chicken with salt and pepper, then lightly dredge both sides in the flour, shaking off any excess.

• 5

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside.

• 7

  In the same skillet, add the chicken broth, lemon juice, and capers, scraping up any browned bits from the bottom.

• 8

  Simmer the sauce for 2 minutes until slightly reduced, then return the chicken to the pan to coat.

• 9

  Serve the chicken alongside the herb rice and steamed broccoli, drizzling any remaining pan sauce over the top.