Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 leek, chopped
- 1 head broccoli, chopped
- 1 cup chicken broth
- ¼ cup oat milk
- Zest & juice 1 lemon
- 2 tbsp chopped fresh parsley
- 2 tbsp grated parmesan
Method
- Season the chicken breasts with salt and pepper on both sides.
- In a large frying pan, heat the olive oil over medium-high heat. Add the chicken breasts to the pan and cook until golden brown on both sides and cooked through, about 6-8 mins per side depending on thickness. Remove the chicken and set aside.
- In the same pan, add the minced garlic and leek, sauté for about 1 min until fragrant.
- Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan.
- Stir in the oat milk, lemon zest and lemon juice. Bring the mixture to a simmer and let it cook for 2-3 mins until slightly thickened.
- Add broccoli, then return the chicken breasts to the skillet and let them simmer in the sauce for another 2-3 mins, allowing the flavours to meld together.
- Sprinkle with chopped fresh parsley and grated parmesan, if desired, before serving.
- Serve the creamy lemon chicken over cooked pasta, rice or alongside your favourite vegetables.
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