Lemon Chicken Skillet
In The Refrigerated Meat Case
Lemon Chicken Skillet
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 20min
Serves 4
- 210
Calories - 26g
Protein - 580mg
Sodium - 2g
Sat. Fat - 3g
Sugar 
Ingredients
1 tbsp. olive oil
2 cups sweet onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup low-sodium chicken broth
1 bag baby spinach or arugula
3 tbsp. lemon juice
1 tbsp. lemon zest
1/2 tsp. cracked black pepper
1/4 cup parmesan cheese, shaved
Step 1
Heat oil in a 12-inch skillet. Add onions and sauté 5 to 6 minutes or until tender. Add garlic and continue to cook 2 to 3 minutes.
Step 2
Stir in chicken broth and chicken strips and bring to a boil. Reduce heat, cover and simmer 5 to 7 minutes or until heated through. Remove lid and stir in spinach, lemon juice, lemon zest and pepper. Cover and return to a simmer.
Step 3
Divide skillet contents between 4 soup plates or bowls, about 1 1/2 cups per bowl. Top each serving with 1 tablespoon shaved parmesan cheese.
20 MIN
