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Dinner Recipes

Lemony Chicken and Broccoli Rabe Recipe Really Wows for Only $1.96 a Serving

Start the week right with a delicious dinner stir-fry that’s ready in just 30 minutes

For me, Mondays are the longest day of the week. The weekend is over, and it’s still a long way to Friday. So, when I get home from work, I’m tempted to call for takeout. But getting a delicious meal on the table doesn’t have to be a grind. That’s why this Chicken and Broccoli Rabe recipe is one of my favorites. It’s ready in just 30 minutes! Best of all, it’s tastier than delivery. At only $1.96 a serving, it’s easier on the wallet, too.

Broccoli rabe is similar to regular broccoli but has thinner stalks and smaller florets, so it cooks up in no time. And while you might think that radishes are just for salads, when they’re sauteed, they mellow and take on buttery taste. Their crisp-tender texture is the perfect complement to slightly bitter broccoli rabe. You’ll be surprised at how easily this dish comes together — let us know what you think in the comments.

Yields

4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1½ Tbs. oil
  • 1 lb. boneless, skinless chicken breast halves, cut into 2" pieces
  • ¾ tsp. salt
  • 1 lb. broccoli rabe, cut into 2"-long pieces
  • 1 cup radishes (5 oz.), cut into ½" pieces
  • 2 Tbs. butter
  • 4 large cloves garlic, thinly sliced
  • 4 cups hot cooked rice
  • 1 tsp. grated lemon zest
  • 3–4 Tbs. lemon juice
  • Fresh parsley leaves

Instructions

• In large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and 1⁄4 tsp. salt; cook, stirring occasionally, until chicken is no longer pink in centers, 7–8 min. Using slotted spoon, transfer chicken to bowl; reserve.

• Reduce heat to medium. To pan juices in skillet, add 2 Tbs. water, broccoli rabe, radishes and 1⁄4 tsp. salt; cook, stirring occasionally, until broccoli rabe or florets are tender and radishes are translucent, about 5 min.

• Stir butter and garlic into vegetables in skillet; cook, stirring, until garlic is fragrant, about 1 min. Stir in rice and remaining 1⁄4 tsp. salt, then chicken and any accumulated juices; cook, stirring, until mixture is heated through. Remove from heat; stir in lemon zest and 3–4 Tbs. lemon juice to taste. Sprinkle with fresh parsley leaves.

Nutrition

  • Calories: 487
  • Fat: 15 gram
  • Saturated Fat: 5 gram
  • Protein: 34 gram
  • Carbohydrate: 53 gram
  • Fiber: 1 gram
  • Cholesterol: 98 mg
  • Sugar: 2 gram
  • Sodium: 582 mg
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