Lemon-Rosemary Chicken Thighs with Broccoli

 Lemon-Rosemary Chicken Thighs with Broccoli

 Lemon-Rosemary Chicken Thighs with Broccoli

This one-skillet recipe is packed with flavor and is oh-so-easy to prepare. The classic pairing of fresh rosemary and lemon is the centerpiece of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors. When paired with frozen broccoli, you have the makings of a satisfying, low-carb meal that will soon become a new family favorite.

Tip: Use organic lemons for this dish because the skin is not removed prior to cooking. Also chop the broccoli stems and incorporate it into the dish, don't waste it. Broccoli stems, though not as colorful nor flavorful as their more desired florets, are just as nutritious. Actually, gram for gram, the stems contain slightly more calciumiron and Vitamin C.

Prep time: 10 minutes

Cook time: 30-35 minutes

Serves: 4-6

Ingredients:

3 T. coconut oil
6 boneless, skinless chicken thighs
Sea salt and black pepper, to taste
2 medium shallots, sliced thin

1 c. chicken stock, preferably organic
1½ T. fresh rosemary leaves, finely chopped
2 broccoli heads or 1 bag of frozen broccoli

1 medium organic lemon, sliced and cut into small, thin wedges

Directions:

  1. Heat 2 tablespoons coconut oil in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
  2. Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
  3. Reduce heat to medium and add remaining coconut oil and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
  4. Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
  5. Return chicken and its juices to the skillet, along with the broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through.
  6. Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!

 

 

 

 

Join Our Newsletter

Stay up to date with the latest news in natural health and nutrition. Receive a free GREEN SMOOTHIES E-BOOK when you subscribe

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.