Description
A quick one‑skillet dinner featuring juicy chicken pieces and crisp broccoli in a flavorful sauce.
Ingredients
- 2 tablespoons olive oil (divided)
- 1 lb (≈450 g) boneless skinless chicken breast, cut into bite‑sized pieces
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 3 tablespoons gluten‑free soy sauce or tamari (or regular soy sauce)
- ⅛ teaspoon red pepper flakes (optional)
- ¼ teaspoon salt
- Juice of ½ a lime (optional)
Instructions
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium‑high heat.
- Add the chicken pieces, season with salt (and red pepper flakes if using), and cook for 5‑7 minutes until browned and cooked through. Remove chicken from pan and set aside.
- In the same skillet, add the remaining oil and minced garlic; sauté briefly until fragrant (about 30 seconds).
- Add broccoli florets; cook, stirring, for about 3‑4 minutes until the broccoli is tender but still crisp.
- Return the chicken to the skillet. Pour over the soy sauce (or tamari), lime juice, and toss everything together. Cook another 2‑3 minutes until heated through.
- Adjust seasoning if needed. Serve hot, with rice, quinoa, or on its own.
Notes
- You can use chicken thighs instead of breast; they may need a little more cooking time.
- Fresh broccoli gives the best texture; if using frozen broccoli, thaw and dry first to avoid extra moisture.
- Adjust sauce ingredients to taste — more lime juice or soy sauce depending on your preference.
- Make it gluten‑free by using gluten‑free soy sauce or tamari. For a dairy‑free version, use oil only (no butter or dairy add‑ins).
- Leftovers store well: refrigerate up to 3‑4 days in airtight container.
Nutrition
- Serving Size: 1 serving (≈¼ recipe)
- Calories: ≈218 kcal
- Sugar: 1 g
- Sodium: ≈1048 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 73 mg
