Sautéed Lemon Herb Chicken with Roasted Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts bathed in a bright lemon-herb pan sauce, served alongside perfectly roasted broccoli for a balanced low-carb meal. This American-inspired low-carb recipe, ready in about 33 minutes, pairs boneless skinless chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season chicken breasts with 1/2 tsp kosher salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
  2. Step 2: Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Stir in 1 tbsp chopped fresh thyme and 1/2 cup lemon juice, then add broccoli florets. Toss to coat and cook for 8 minutes, stirring occasionally, until broccoli is tender-crisp.
  3. Step 3: Return chicken to the skillet, nestling it among the broccoli. Simmer for 2 more minutes until chicken is heated through and sauce thickens slightly, then remove from heat.

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