CHICKEN AND BROCCOLI WITH DILL SAUCE
- 4 Boneless Skinless Chicken Breast halves 6oz Each
- 1/2 tsp Garlic Salt
- 1/4 tsp Pepper
- 1 tbsp Olive Oil
- 4 cups Fresh Broccoli Florets
- 1 cup Chicken Broth
- 1 tbsp Almond Flour
- 1 tbsp Snipped Fresh Dill
- 1 cup Almond Milk
Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
9g fat (2g saturated fat), 8g carbohydrate, 39g protein