Chicken and Broccoli Dinner

Ingredients

1 tbsp extra virgin olive oil

3 (4-6 ounce) boneless, skinless chicken breasts

(chopped into large bite-sized pieces)

2 cups broccoli florets

2 cloves garlic, minced

1/2 cup chopped yellow onion

1/2 cup sliced celery

3 tbsp chicken broth, or water

1/4 kosher or sea teaspoon salt

1/4 tsp black pepper

Sauce

2 tsp teriyaki or lite soy sauce

1 tsp sriracha, more or less to taste

 

 

Preparation

Add olive oil to a skillet over medium heat and brown the chicken on all sides, about 8 minutes. Remove the chicken and set aside. Add broccoli and lightly sauté until slightly tender. Remove broccoli and set aside. Add the onion and celery to the skillet and cook for 5 to 8 minutes, until the celery has softened, and the onion is translucent. Add the garlic and cook for 30 seconds, until fragrant. Add the broth (or water), chicken, and broccoli back to the skillet along with the salt and pepper. Cook ingredients for about 5 more minutes, until chicken is heated through. For sauce, whisk together ingredients and add to the pan for the last minute of cooking time. Serve

 

Recommended ITK serving: 1/2 of prepared dish

 

Nutrition Facts

Calories: 137 calories

Total Fat: 3g

Saturated Fat: 1g

Trans Fat: 0g

Cholesterol: 62mg

Sodium: 227mg

Carbohydrates: 5g

Fiber: 2g

Sugar: 2g

Protein: 21g