Nutrition per serving may change if servings are adjusted.
1 pound boneless, skinless chicken breasts, trimmed of fat
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
⅓ cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
12 ounces sugar snap peas, or snow peas (4 cups), trimmed of stem ends and strings
1 14-ounce can reduced-sodium chicken broth
3 cloves garlic, minced
¼ cup finely chopped fresh parsley
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.