Ingredients
- Chicken breasts, boneless and skinless: 2, about 6-8 ounces each
- Broccoli florets: 1 large head, cut into bite-sized pieces
- Fresh spinach: 5 ounces
- Garlic: 4 cloves, minced
- Olive oil: 2 tablespoons
- Soy sauce: 3 tablespoons
- Chicken broth: 1/4 cup
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through. Remove chicken from the skillet and set aside. Slice into bite-sized pieces.
- Step 2: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Step 3: Add the broccoli florets and chicken broth to the skillet. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp.
- Step 4: Stir in the spinach and cook until wilted, about 1-2 minutes.
- Step 5: Return the sliced chicken to the skillet. Add the soy sauce and red pepper flakes (if using). Stir to combine and heat through for another 1-2 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftovers in a skillet over medium heat, adding a splash of chicken broth if needed to prevent drying.
- Serve this dish over brown rice or quinoa for a complete and nutritious meal.
- To maximize garlic flavor without burning, add a tablespoon of water to the skillet with the garlic and stir constantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American