Easy Garlic Chicken with Broccoli and Spinach for Healthy Weeknights

Chicken, broccoli, spinach, and garlic cook together in a quick skillet meal.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
2 cups broccoli florets
3 cups fresh spinach leaves
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional, for a kick)
1 teaspoon of paprika (optional, for a little heat)
1/4 cup chicken broth or water
1 tbsp fresh lemon juice
1 tablespoon of butter (optional for more flavor)
Lemon zest (optional, to add a refreshing touch)
1/4 cup grated Parmesan cheese (optional, for garnish)

Prepare the ingredients: Chop the chicken into bite-sized pieces and mince the garlic. Rinse and drain the broccoli and spinach.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until golden and fully cooked (internal temperature of 165°F/74°C), about 6-8 minutes. Remove the chicken from the skillet and set aside.
Sauté the broccoli: In the same skillet, add another tablespoon of olive oil. Toss in the broccoli and cook for 3-4 minutes until it begins to soften.
Add the spinach and garlic: Reduce the heat to medium. Add the minced garlic and spinach to the skillet with the broccoli. Cook, stirring frequently, until the spinach wilts and the garlic is fragrant, about 2 minutes.
Combine with chicken: Return the cooked chicken to the skillet. Pour in the chicken broth or water and stir to combine. Let it cook for 2 to 3 minutes so the flavors can mix. If you're using Parmesan cheese, sprinkle it on top and drizzle fresh lemon juice over the dish. Change the seasoning to your liking.
Serve immediately: Enjoy on its own or over rice, pasta, or quinoa.

Cut the chicken evenly and cook it to 165°F (74°C) before serving with the vegetables.

Chicken, broccoli, spinach, and garlic cook together in a quick skillet meal. Makes 4 servings.

2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
2 cups broccoli florets
3 cups fresh spinach leaves
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional, for a kick)
1 teaspoon of paprika (optional, for a little heat)
1/4 cup chicken broth or water
1 tbsp fresh lemon juice
1 tablespoon of butter (optional for more flavor)
Lemon zest (optional, to add a refreshing touch)
1/4 cup grated Parmesan cheese (optional, for garnish)

Prepare the ingredients: Chop the chicken into bite-sized pieces and mince the garlic. Rinse and drain the broccoli and spinach.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until golden and fully cooked (internal temperature of 165°F/74°C), about 6-8 minutes. Remove the chicken from the skillet and set aside.
Sauté the broccoli: In the same skillet, add another tablespoon of olive oil. Toss in the broccoli and cook for 3-4 minutes until it begins to soften.
Add the spinach and garlic: Reduce the heat to medium. Add the minced garlic and spinach to the skillet with the broccoli. Cook, stirring frequently, until the spinach wilts and the garlic is fragrant, about 2 minutes.
Combine with chicken: Return the cooked chicken to the skillet. Pour in the chicken broth or water and stir to combine. Let it cook for 2 to 3 minutes so the flavors can mix. If you're using Parmesan cheese, sprinkle it on top and drizzle fresh lemon juice over the dish. Change the seasoning to your liking.
Serve immediately: Enjoy on its own or over rice, pasta, or quinoa.

Cut the chicken evenly and cook it to 165°F (74°C) before serving with the vegetables.