Springtime brings spring cleaning and that, given the sheer amount of wood furniture we have in the house, brings the smell of Meyer lemon just about everywhere. So it’s only natural that the power of suggestion that smell hits me with turns out a lot of lemony dishes around here. Lemon meringue pie…lemon squares…lemon baked halibut…and a new favorite of ours, these really easy lemon garlic broccoli bowls with lemon chicken.
The chicken sounds like an afterthought, because it usually is. It’s an add on to make sure we get a little bit of extra protein in this concoction, which could really just be a huge bowl of buttery lemon garlic broccoli and I think Scott and I would be fine with it. It’s that good.
It was also a chance for us to try out our fancy Christmas gift of a spiralizer. A spiralizer is really easy to use provided you have a KitchenAid stand mixer – you just insert the attachment, lock it in, put on the type of blade you want, and let the mixer do all the turning to make noodles out of just about anything. It also makes killer sweet potato curly fries.
For this dish, once you’ve sliced off all the broccoli florets from your broccoli stem, use the spiralizer to create curly little broccoli noodles and then prep them with the florets.
But the good news is that if you don’t have a spiralizer, this dish is just as good. You just don’t have the little broccoli noodles in there to show off your veggie spiralizer. Plain broccoli stems aren’t nearly as pretty as broccoli noodles – but they taste just fine.
Fresh springtime lemony goodness in an easy to make and delicious to eat bowl that's also easy on your diet.
- 1-2 large boneless skinless chicken breasts
- 1 tsp chili powder
- 2 tsp Italian seasoning
- salt and pepper to taste
- 3 large broccoli heads with stems
- 4 bacon slices
- 3 tbsp olive oil
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 5 medium garlic cloves, peeled and thinly sliced
- 1 lemon
- 4 tbsp grated Parmesan cheese
Preheat oven to 400F. Season chicken breasts with salt and pepper, chili powder, and Italian seasoning, and lay in a baking dish over ½ of a lemon, sliced thinly. Bake for 30 minutes.
Dice the florets off the broccoli and set aside in a bowl. Spiralize the stems until you have nice broccoli noodles. You can also do this just with florets.
Fill a large saucepan with salted water and bring to a boil over medium heat. Add the broccoli florets and noodles. Cook for 2-3 minutes or until fork tender. Drain and pat dry.
Place a large skillet over medium heat. Add bacon slices in an even layer when the skillet sizzles and cook for 3 minutes per side or until browned and crisp to your liking. Set aside on a paper towel-lined plate to dry. Alternate: microwave strips 1 minute per strip, plus 1 minute for extra crispy. When the bacon is crispy, crumble it.
Add the olive oil to the skillet. Add the broccoli florets and noodles, red pepper flakes, and season with salt and pepper. Cover and cook for 2 minutes. Add the sliced garlic and juice of 1 lemon. Cover and cook for another 5 minutes until the broccoli is lightly browned.
Remove the pan from heat and stir in the Parmesan and bacon. Add sliced or shredded chicken. Serve warm and enjoy!
We’re working on bringing healthier meals and a healthier lifestyle to our table. The spiralizer has made that a lot of fun just by forcing us out of our comfort zones and making us figure out more creative ways to use vegetables. We’re just taking baby steps with it now, but we’re looking forward to figuring out more ways to use it.
How about you guys? Do you spiralize? Any favorite recipes with veggie superstars you think we should try?