Garlic Chicken with Vegetables (Printable Version)
# What You’ll Need:
01 -
2 large boneless, skinless chicken breasts, cut into bite-sized pieces (about 450g)
02 -
2 tablespoons olive oil
03 -
4 cloves garlic, minced
04 -
2 cups broccoli florets (about 150g)
05 -
3 cups fresh spinach leaves (about 90g)
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/2 teaspoon red pepper flakes (optional)
09 -
1/4 cup chicken broth or water (60ml)
10 -
1 tablespoon fresh lemon juice
11 -
1/4 cup grated Parmesan cheese (optional, for garnish)
# Steps to Follow:
01 -
Chop the chicken into bite-sized pieces and mince the garlic. Rinse and drain the broccoli and spinach.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until golden and fully cooked (internal temperature of 74°C), about 6-8 minutes. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add another tablespoon of olive oil. Toss in the broccoli and cook for 3-4 minutes until it begins to soften.
04 -
Reduce the heat to medium. Add the minced garlic and spinach to the skillet with the broccoli. Cook, stirring frequently, until the spinach wilts and the garlic is fragrant, about 2 minutes.
05 -
Return the cooked chicken to the skillet. Pour in the chicken broth or water and stir to combine. Let it simmer for 2-3 minutes to meld the flavors.
06 -
Drizzle with fresh lemon juice and sprinkle with Parmesan cheese if using. Adjust seasoning to taste. Serve immediately on its own or over rice, pasta, or quinoa.
# Additional Notes:
01 -
Swap broccoli for asparagus or zucchini for variety.
02 -
Use pre-cooked chicken or rotisserie chicken for an even quicker meal.
03 -
To make it dairy-free, skip the Parmesan or use a plant-based alternative.