Directions

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate and set aside.
3. Add garlic to the pan and cook for 1 to 2 minutes until fragrant. Add mushrooms, carrots, broccoli, asparagus and the reserved lemon zest. Cook and stir until vegetables are crisp tender, about 5 minutes, adding a small amount of water if necessary.
4. Add the broth mixture to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add the green onions and the chicken and any accumulated juices; cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

Per serving: 225 calories, 6g fat, 1g sat fat, 14g carbohydrates, 27g protein, 448mg sodium, 3g fiber