Microwave Lemon Herb Chicken and Vegetables Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Carrots | 3 , thinly sliced | |
| 1 onion, cut into thin wedges | ||
| 1 large clove garlic, minced | ||
| 1 tbsp liquid honey | ||
| 3/4 tsp dried fines herbes | ||
| Water | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Boneless, skinless, chicken breasts | 1 Pound, cut into strips | |
| 2 cups small broccoli florets | ||
| Lemon juice | 2 Tablespoon | |
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
Directions
In 12-cup (3 L) microwaveable casserole, microwave butter at High for 30 to 60 seconds or until melted.
Add carrots, onion and garlic, stirring to coat well; microwave, uncovered, at High for 3 to 5 minutes or until carrots are tender-crisp, stirring once.
Blend in honey, fines herbes, salt and pepper.
Combine water with cornstarch; stir into casserole.
Add chicken and broccoli, mixing well; cover and microwave at High for 5 to 8 minutes or until chicken is no longer pink inside, stirring twice.
Let stand, covered, for 3 minutes.
Stir in lemon juice.
Add carrots, onion and garlic, stirring to coat well; microwave, uncovered, at High for 3 to 5 minutes or until carrots are tender-crisp, stirring once.
Blend in honey, fines herbes, salt and pepper.
Combine water with cornstarch; stir into casserole.
Add chicken and broccoli, mixing well; cover and microwave at High for 5 to 8 minutes or until chicken is no longer pink inside, stirring twice.
Let stand, covered, for 3 minutes.
Stir in lemon juice.
Chef
