Garlic Chicken Broccoli (Printable Version)
Garlicky chicken tossed with fresh broccoli and spinach. A quick and wholesome dish ready in under half an hour, using just one pan!
# What You'll Need:
→ Protein
01 -
2 big chicken breasts, no bones or skin (about 1 pound), diced into small chunks
→ Veggies & Extras
02 -
4 minced garlic cloves
03 -
3 cups of fresh spinach
04 -
2 broccoli florets, cut into pieces
→ Flavor Boosters
05 -
2 tablespoons olive oil
06 -
1/4 teaspoon crushed red pepper (optional, if you like it spicy)
07 -
1/2 teaspoon salt (add more if needed)
08 -
1/4 teaspoon black pepper
09 -
1 tablespoon lemon juice, fresh-squeezed
10 -
1/4 cup broth (chicken or water)
→ Extras
11 -
1/4 cup grated Parmesan cheese (can skip this)
# Steps to Follow:
01 -
Dice the chicken into small chunks. Chop the garlic into tiny bits. Wash and dry the broccoli and spinach leaves.
02 -
Pour a tablespoon of olive oil into a big pan and warm it up over medium-high heat. Add the chicken, season it with salt and pepper, and cook until it’s fully done and golden (around 6 to 8 minutes, hitting 165°F/74°C inside). Take it out and put it aside.
03 -
In the same pan, add the second tablespoon of olive oil. Cook the broccoli for 3-4 minutes till it softens up a bit.
04 -
Turn the heat to medium. Add garlic along with spinach. Stir a lot while it cooks for about 2 minutes, letting the spinach wilt and garlic smell amazing.
05 -
Put the chicken back into the pan. Pour the broth or water in, stir it all up, and let it bubble for a couple of minutes to bring everything together.
06 -
Squeeze lemon juice on top, and sprinkle Parmesan if you’re using it. Adjust the flavors as you like. Serve right away—pairs well with rice, quinoa, or pasta!
# Additional Notes:
01 -
Switch up the broccoli with zucchini or asparagus for another taste.
02 -
Got leftover chicken? Use that to save time.
03 -
Skip the Parmesan or use a vegan option to make it dairy-free.