Pat the chicken breast dry and cut it into bite-sized pieces. Divide the broccoli into small florets, peel the stalk and chop it small.
Finely chop the garlic. Grate the zest of the unwaxed lemon, then squeeze out the juice.
Heat the olive oil in a large frying pan and fry the chicken all over until golden brown.
Add the garlic and lemon zest to the chicken and fry briefly until fragrant. Then add the broccoli and deglaze with the chicken stock and lemon juice.
Season with sea salt and black pepper, cover the pan and cook everything gently until the broccoli is tender-crisp and the chicken is cooked through.
Serve hot, straight from the pan. If you like, add a little more lemon zest before serving.
Good to know
A meal like this rescues tired evenings. Everything goes into one pan and turns out fresh, savoury and not too heavy. And there's hardly any washing-up.
Swaps
Chicken breast → skinless chicken thighs (a little juicier, a little more iron) | Broccoli → green beans (also provide fibre) | Chicken stock → vegetable stock (milder and works for vegetarian versions) | Olive oil → ghee (stable at high heat and stronger in flavour)
Allergens
The recipe is naturally gluten-free and dairy-free, as long as you choose a suitable chicken stock. Garlic can be quite intense for some children or if you have a sensitive stomach; in pregnancy the dish is fine as long as the chicken is cooked through.
