Chicken and Broccoli with Olive Oil

Servings: 3
Calories: 487.3kcal/2038.9kJ (per serving)
Fat: 32.6g (per serving)
Carbs: 9.7g (per serving)
Protein: 40.4g (per serving)

About

This is a weeknight staple! It’s a simple recipe with only a few ingredients, but the garlic and olive oil help round out the dish very well. You can also use this recipe as a starting point and add in your favorite herbs and spices. While the recipe calls for chicken breasts which are very lean, the olive oil provides a great source of monounsaturated fats to make the dish more filling and satisfying.

Ingredients

¾ pound boneless skinless chicken breast
6 tablespoon extra virgin olive oil
3 cup broccoli florets by bonipak
5 clove garlic
½ teaspoon salt

Instructions

Place the chicken breasts between two pieces of parchment paper and pound with a mallet until they are uniform thickness. Cut the breasts into cubes about ¾-1” in size.
Heat 3 Tbsp. olive oil in a stainless pan over medium-high heat. Once hot, dice the garlic and add it to the pan.
Once the garlic is fragrant, add in the chicken cubes.Allow the chicken to sear for 2-3 minutes, then flip over.
Sprinkle half of the salt on top of the chicken and allow the other side to brown for about 2-3 minutes. Remove the chicken from the pan and allow to rest.
Add the remaining 3 Tbsp. olive oil to the pan and reduce the heat to medium. Add the broccoli florets and toss so they are coated in the olive oil. Allow to brown for a few minutes, add half of the remaining salt and give the pan a shake to loosen up any browned bits on the bottom of the pan.
Once the broccoli begins to soften, add the chicken back to the pan, season with the remaining salt and give a stir. Cover the pan with a lid and allow to cook for a few minutes until the broccoli is tender and the chicken is cooked through. Season with salt and pepper to taste, if needed.