Lemon Broccoli

Finish this dish with a splash of balsamic vinegar for an extra flavor punch.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 57
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Protein: 3.9g
  • Carbohydrate: 6.9g
  • Cholesterol: 0mg
  • Iron: 1.1mg
  • Sodium: 395mg
  • Calories from fat: 36%
  • Fiber: 3.4g
  • Calcium: 60mg


  • 2 teaspoons olive oil
  • Cooking spray
  • 1 pound broccoli, trimmed and cut into florets
  • 2 garlic cloves, chopped
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/8 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper


  1. Heat oil in a large nonstick skillet coated with cooking spray. Add broccoli and garlic. Sauté 6 to 8 minutes or until crisp-tender. Remove broccoli mixture; keep warm.
  2. Add broth and next 4 ingredients to pan. Bring to a boil. Cook 3 minutes or until liquid is reduced to 1/4 cup. Add broccoli mixture, and cook 1 minute or until thoroughly heated.
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