CASHEW LEMON CHICKEN WITH BROCCOLI
Provided by Nicole Modic
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Line a baking sheet with parchment paper.
- In a blender or food processor, pulse cashews until a meal forms.
- Pour contents into a medium bowl, then add the Italian seasoning, salt, and parmesan cheese.
- Mix to combine and set aside.
- In another bowl, add the zest of one lemon and the juice of one lemon.
- Then add the eggs, oil/butter, whisk together well, and set aside.
- Next, prepare the chicken. slice the chicken breasts so they are only about 1/2 inch thick. You don't want thick chicken breasts or else everything won't cook evenly!
- Dip each breast into the egg-lemon mixture, then the cashew mixture, and lay on the baking sheet.
- Repeat process until all chicken has been covered.
- Slice remaining lemon and add a piece to the top of each chicken.
- Place broccoli florets around the chicken. spray them with coconut oil and sprinkle with parmesan cheese.
- Bake for 20 minutes or until chicken is fully cooked through.
- ENJOYYYYYYY
BROCCOLI LEMON CHICKEN WITH CASHEWS
A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
- Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
Nutrition Facts : Calories 372 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.69 milligram of sodium
MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI
My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.
Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.
CASHEW CHICKEN AND BROCCOLI
Fresh ginger gives a boost to this scrumptious one-skillet supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
- In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
- In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
- Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
- Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.
Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 4 g, TransFat 0 g
CASHEW CHICKEN WITH BROCCOLI
"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. -Bonnie DeVries, Brainerd, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.
Nutrition Facts :
LEMON CHICKEN WITH BROCCOLI
Sauteed chicken and tender-crisp broccoli are infused with flavor from a savory lemon sauce in this exquisite skillet dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
- Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 11.9 g, Cholesterol 145.5 mg, Fat 33.8 g, Fiber 3.6 g, Protein 48.5 g, SaturatedFat 8.4 g, Sodium 579.5 mg, Sugar 2.3 g
BROCCOLI LEMON CHICKEN WITH CASHEWS
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender. Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.
BROCCOLI WITH GARLIC BUTTER AND CASHEWS
A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried.
Provided by SALSIEPIE
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
- While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 13.2 g, Cholesterol 27.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 610.6 mg, Sugar 4.7 g
VIETNAMESE CHICKEN WITH LEMONGRASS AND CASHEWS
Make and share this Vietnamese Chicken With Lemongrass and Cashews recipe from Food.com.
Provided by noway
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.
- Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.
- Slice chicken into 1 inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.
- In the empty wok, add the cashew nuts and stir fry, followed by the lemon grass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.
- Serve at once, with some steamed rice.
Nutrition Facts : Calories 422.8, Fat 14.9, SaturatedFat 3.4, Cholesterol 46.7, Sodium 788.9, Carbohydrate 48.9, Fiber 1.6, Sugar 2.3, Protein 22.7
CHICKEN AND CASHEWS WITH BROCCOLI
Here is a recipe that originally came from the Women's Weekly cookbook series. This one is fast, easy and healthy! You can substitute the cashews for firm tofu if you wish!
Provided by Kim A. Heaphy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
- Thinly slice chicken pieces.
- Mix cornflour, stock, water, and oyster sauce together.
- Heat half the oil in a wok.
- Add chicken in batches, stir-fry until tender and set aside.
- Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
- Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
- Serve over hot rice or rice noodles.
LEMON PEPPER CHICKEN & BROCCOLI W/CASHEWS
Steps:
- 1. Rice: heat a pot over medium high heat and drizzle with olive oil. pour rice into pot. add red pepper flakes, garlic powder and lemon pepper. toast rice for about 5 min. Pour 2 cups of hot water over rice. let rice come to a boil, then cover and turn heat to low. 2. heat wok or large non stick skillet over high heat. drizzle with olive oil and add chicken tenders. cook for about 5 minutes on each side. 3. while chicken is cooking, chop broccoli florets into small pieces. (you can thinly slice stalks of broccoli to use in stir fry too.) chop bell pepper into small bite size pieces. thinly slice garlic cloves. 4. remove chicken from wok. add eggs to wok, scramble and remove from wok. 5. add in broccoli and bell peppers. sprinkle with a few pinches of red pepper flakes. cook veggies for about 10 minutes stirring everything together a few times. 6. push veggies to the sides of wok, take 2 handfuls of cashews, crush them in hands and drop into wok. add sliced garlic and mix everything together. 7. chop chicken into bite size pieces and add back to wok. add eggs and mix everything together. 8. make a well in center of wok again (push everything up the sides) and scoop rice into center. add zest of lemon and drizzle a little soy sauce over wok, mix everything together. Now Eat!
ASIAN BROCCOLI CHICKEN WITH CASHEWS
Keep the family home with this Asian-inspired chicken and broccoli restaurant favorite. (And keep them guessing about the surprise ingredient.)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/4 cups each.
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Add broccoli and water to skillet; cover. Cook 3 to 4 min. or until broccoli is crisp-tender, stirring occasionally.
- Stir in chicken and all remaining ingredients except nuts; cook 2 min. or until heated through, stirring occasionally. Top with nuts.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
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