Chicken with Broccoli and Garlic
  • Servings: 4
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 4 medium skinless, boneless chicken thighs (12 oz)
  • 1 tsp olive oil
  • 6 gloves garlic, minced
  • 1 cup reduced sodium chicken broth
  • 3 tsp white wine vinegar
  • 1 tbsp honey
  • 1 16 oz package shredded broccoli (slaw mix)
  • 2 tsp coarsely chopped pecans
  1. In plastic bag, combine flour, salt, pepper.
  2. Add chicken, seal bag. Shake to coat.
  3. In large skillet, cook chicken in hot oil over medium heat for 10-12 minutes or until chicken is tender and no longer pink (180F), turning once. Transfer chicken to plate. Cover and keep warm
  4. Add garlic to skillet. Cook and stir for 15 seconds. Add broth, vinegar, and honey. Bring to boiling, reduce heat. Simmer, covered, for -10 minutes more or until broccoli is crisp-tender. Stir in pecans. Serve broccoli mixture with chicken.
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