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Lemon Chicken with Broccoli

Lemon chicken with broccoli

Points® value
Total Time
30 min
15 min
15 min
Here's a super weeknight dinner the whole family will love—and it’s ready in just 30 minutes. Thinly slicing the chicken will ensure it cooks quickly and evenly. Covering the pan when the broccoli cooks helps build up steam, bathing the florets in heat and cooking the tops that aren’t in contact with the hot pan. You’ll need 1 small to medium head of broccoli to produce enough florets and 1 lemon to yield enough zest and juice for this entrée. Round out the meal with a side of angel hair pasta, rice, or couscous to soak up the sauce.


Plain flour

1½ tbs

Skinless chicken breast

360 g, fillets, thinly sliced

Olive oil

2 tsp

Chicken stock cube

1 individual, add 1½ cups boiling water


1 clove(s), crushed


4 cup(s), (380g)

Lemon zest

2 tsp

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Lemon juice

1 tbs


  1. Place 1 tablespoon flour on a plate and season with salt and pepper. Mix well. Add chicken and turn to coat.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, turning for 5 minutes or until lightly browned and cooked through. Transfer to a fresh plate.
  3. Put 1 cup chicken stock and garlic in same uncleaned pan; bring to the boil, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli, cover and cook 1 minute.
  4. In a small cup, stir together remaining stock, flour and add to pan and bring to a simmer over low heat.
  5. Cover and cook 1½ minutes or until broccoli is tender-crisp and sauce is slightly thickened. Stir in chicken and lemon zest and heat through.
  6. Remove pan from heat and stir in parsley and lemon juice and toss to coat.