Combine the marinade ingredients in a shallow plate or bowl.
Add the chicken to the marinade and marinate in the refrigerator for 30 minutes to an hour.
Spray a skillet with zero-calorie cooking spray and heat to medium-high. Place the chicken into the skillet and set aside the marinade juices for later. Sear the chicken in batches for 1-2 minutes on each side until the edges are crispy and browned.
Remove the chicken strips from the skillet and set aside.
Using the same skillet, lower the heat to medium. Add lemon juice, minced garlic, chicken broth, broccoli florets, and remaining marinade juices.
Bring to a simmer, then stir in the fresh parsley and toss until the sauce is reduced and the broccoli is cooked to your liking.
Add the chicken back to the pan to reheat quickly.
Serve immediately and top with thyme, red pepper flakes, and lemon slices.