In the fresh meat case
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Prep Time: 0 min
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Cook Time: 20 min
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Serves 4
- 210
Calories
- 26G
Protein
- 580MG
Sodium
- 2G
Sat.fat
- 3G
Sugar
In the fresh meat case
Ingredients
1 tbsp. olive oil
2 cups sweet onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup low-sodium chicken broth
1 bag baby spinach OR arugula
3 tbsp. lemon juice
1 tbsp. lemon zest
1/2 tsp. cracked black pepper
1/4 cup parmesan cheese, shaved
Heat oil in a 12-inch skillet. Add onions and sauté 5 to 6 minutes or until tender. Add garlic and continue to cook 2 to 3 minutes.
Stir in chicken broth and chicken strips and bring to a boil. Reduce heat, cover and simmer 5 to 7 minutes or until heated through. Remove lid and stir in spinach, lemon juice, lemon zest and pepper. Cover and return to a simmer.
Divide skillet contents between 4 soup plates or bowls, about 1 1/2 cups per bowl. Top each serving with 1 tablespoon shaved parmesan cheese.
Lemon Chicken Skillet
60 
