Pollo al Peperoncino e Limone con Broccoli (Chilli and Lemon Chicken Thighs with Broccoli)
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Ingredients
- 600 g boneless chicken thighs
- 300 g broccoli, cut into florets
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 1 lemon, zest and juice
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 30.3 g
- Carbohydrate
- 4.6 g
- of which sugars
- 2 g
- Fat
- 22.6 g
- of which saturates
- 5 g
- Fibre
- 3.3 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the chicken into bite-sized pieces and season.
- 2
Heat 2 tablespoons of the olive oil in a large frying pan and fry the chicken for 7-8 minutes until golden and cooked through with no pink remaining, then stir in the garlic and chilli flakes for 1 minute.
- 3
Meanwhile, steam or boil the broccoli for 4-5 minutes until just tender, then drain.
- 4
Toss the broccoli with the remaining olive oil.
- 5
Stir the lemon zest and juice through the chicken and serve with the broccoli alongside.
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