Garlic Chicken with Broccoli and Spinach – Page 2

Season the Chicken: Pat the chicken breasts dry and season them with salt, pepper, and a pinch of red pepper flakes if you want a little heat.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken slices to the skillet in a single layer and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Garlic: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Cook for 30 seconds to 1 minute, until fragrant, but be careful not to burn the garlic.
Add the Broccoli: Toss the broccoli florets into the skillet, stirring to coat them in the garlic and oil. Cook for 3-4 minutes until they start to soften but still have a bite.
Wilt the Spinach: Add the spinach to the skillet and stir to combine. Pour in the chicken broth to help steam the vegetables. Cook for an additional 2-3 minutes until the spinach is wilted and the broccoli is tender-crisp.

Return the Chicken to the Skillet: Add the cooked chicken back into the skillet with the vegetables, tossing everything together.
Add Lemon Juice: For a burst of freshness, squeeze the juice of one lemon over the dish (optional).
Garnish and Serve: Top with freshly chopped parsley and serve hot. Enjoy this dish as is or with your favorite grain on the side.

Thinly Slice the Chicken: Cutting the chicken breasts into thin slices helps them cook faster and evenly, ensuring they stay juicy and tender.
Use Fresh Garlic: Freshly minced garlic delivers the best flavor. Avoid using garlic powder in this recipe to ensure that rich, savory taste.
Don’t Overcook the Vegetables: You want the broccoli to stay vibrant and slightly crisp, so keep an eye on the cooking time. The spinach will wilt quickly, so add it last.

Add More Veggies: Feel free to throw in additional vegetables like bell peppers, mushrooms, or zucchini to bulk up the dish and add more nutrients.
Make it Creamy: If you’re in the mood for something richer, add a splash of heavy cream or a sprinkle of grated Parmesan cheese just before serving for a creamy sauce.
Use Chicken Thighs: If you prefer dark meat, you can substitute boneless, skinless chicken thighs. They’ll add extra flavor and stay juicy, but may take a few minutes longer to cook.
Low-Carb Option: Serve this dish over cauliflower rice for a low-carb, keto-friendly option, or enjoy it on its own for a light, nutritious meal.

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in a skillet over medium heat with a splash of chicken broth or water to prevent the chicken from drying out. Alternatively, you can microwave it for 1-2 minutes, stirring halfway through.