Description
This Garlic Chicken with Broccoli and Spinach is a simple yet delicious meal packed with lean protein and nutrient-rich greens. Juicy chicken, crisp-tender broccoli, and wilted spinach are cooked in a garlicky sauce, making it a perfect low-carb, high-protein meal. Serve it over rice, pasta, or enjoy it on its own!
Ingredients
Units
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- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 4 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon Italian seasoning (or a mix of oregano and thyme)
- 2 cups broccoli florets
- 2 cups fresh spinach
- 1/4 cup chicken broth (or water)
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon lemon juice (optional for brightness)
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.
- Sauté the garlic and veggies: In the same pan, add the remaining tablespoon of olive oil. Stir in the garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the broccoli: Pour in the chicken broth and add the broccoli. Cover and steam for 3-4 minutes until bright green and tender-crisp.
- Wilt the spinach: Stir in the spinach and soy sauce, cooking for 1-2 minutes until the spinach wilts.
- Combine and serve: Return the cooked chicken to the skillet, toss everything together, and drizzle with lemon juice if using. Serve hot!
Notes
- Make it a meal: Serve over rice, quinoa, or pasta for a heartier dish.
- Low-carb option: Enjoy as-is or serve over cauliflower rice.
- Spice it up: Add extra red pepper flakes or a splash of hot sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.