- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. In large bowl, combine broccoli, 1 tbsp oil, hot pepper flakes and half of the garlic. Spread broccoli in single layer on parchment paper-lined baking sheet; bake until broccoli is golden and tender-crisp, about 15 minutes.
Meanwhile, sprinkle chicken with salt and pepper. In large nonstick skillet, heat remaining oil over medium-high heat; cook remaining garlic for 1 minute. Add chicken; cook, turning often, until golden brown and cooked through, 10 to 12 minutes. Transfer chicken to plate; keep warm.
Pour wine into skillet, scraping up any brown bits from bottom of skillet with wooden spoon. Stir in broth and mustard. Cook until reduced slightly, about 2 minutes. Remove skillet from heat; stir in lemon juice.
In small bowl, combine almonds, parsley and lemon zest. Slice chicken. Divide chicken and broccoli among plates. Top with wine sauce and sprinkle with almond mixture. Serve with lemon wedges (if using).
Nutritional facts PER SERVING: about
- Calories 245
- Total fat 12 g
- Saturated fat 3 g
- Cholesterol 130 mg
- Sodium 250 mg
- Total carbohydrate 7 g
- Fibre 2 g
- Sugars 2 g
- Protein 27 g
- Iron 2 mg
