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Lemon Chicken & Broccoli

  • Cooking time10 min
  • Prep time5 min
  • ServingsPortions 4
recipe image Lemon Chicken & Broccoli


  • 12 ounces (350 g) boneless, skinless chicken breasts, cut into chunks
  • 2 Tbsp. (30 mL) all-purpose flour, divided
  • 3 Tbsp. (45 mL) Becel® Light margarine, divided
  • 1 1/2 cups (375 mL) reduced sodium chicken broth, divided
  • 2 tsp. (10 mL) finely chopped garlic
  • 12 ounces (350 g) fresh broccoli florets
  • 2 Tbsp. (30 mL) lemon juice
  • 2 tsp. (10 mL) grated lemon peel
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Toss chicken and 1 Tbsp. (15 mL) flour in medium bowl; set aside.
  2. Melt 2 Tbsp. (30 mL) Becel® Light margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove chicken from skillet and set aside.
  3. Stir 1 cup (250 mL) broth and garlic into same skillet and bring to boil. Add broccoli and simmer covered until broccoli is almost tender, about 3 minutes. Combine remaining 1/2 cup (125 mL) broth and 1 Tbsp. (15 mL) flour in small cup. Stir into skillet and cook until sauce is slightly thickened and broccoli is tender, about 2 minutes. Stir in lemon juice, lemon peel and remaining 1 Tbsp. (15 mL) margarine. Season, if desired, with fresh ground black pepper.