Easy Weeknight Lemon Chicken

If you have chicken breasts in your refrigerator, chances are you have the ingredients to
make this easy after-work dinner! You can also easily replace the broccoli with mushrooms, or just use both for an added veggie bonus.

Easy weeknight lemon chicken skillet with broccoli and a delightful garlic lemon pan sauce!

Ingredients

• 1 tablespoon oil of choice - olive, avocado, coconut, etc. 
• Sea Salt and pepper, to taste
• 1 teaspoon Italian seasoning 
• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 lemon, quartered and juiced (about ¼ cup fresh juice)
• 4 cloves garlic, minced (about 1 tablespoon minced)
• 10 ounces fresh or frozen broccoli florets
• optional: 2 tablespoons butter or ghee

Instructions

1. Heat your oil in a skillet over medium heat. Sprinkle sea salt, pepper and Italian seasoning on each side of the chicken.
2. Once your skillet is hot, add your chicken breasts. Brown for about 4 minutes per side or until golden brown. Remove the chicken from the skillet and set aside.
3. Add the chicken broth, lemon juice, minced garlic to the skillet. Stir and scrape up any brown bits that are stuck on the bottom.
4. Add your chicken back to the skillet, along with the used lemon quarters. Simmer the chicken in the sauce for about 5 minutes, turning halfway through. Add your broccoli to the skillet and cook until broccoli is bright green and tender and chicken is cooked through, about 5 additional minutes. Finally, stir in the butter or ghee and add additional sea salt and pepper, to taste. Enjoy!