Garlic Butter Chicken Broccoli (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of fresh broccoli florets
02 -
2 chicken breasts, boneless and skinless, diced into small chunks
03 -
3 tablespoons of butter without salt
04 -
1 tablespoon of olive oil
05 -
4 garlic cloves, finely chopped
06 -
1 teaspoon of fresh lemon juice
07 -
1 tablespoon of soy sauce
08 -
A pinch of salt and pepper (adjust as needed)
09 -
1/2 teaspoon of red pepper flakes (optional)
10 -
1 tablespoon of parsley, chopped (optional, for topping)
11 -
1/4 teaspoon of sesame seeds (optional, for garnish)
# Instructions:
01 -
Start with olive oil in a big frying pan on medium heat. Toss in the chicken, sprinkle some salt and pepper, and cook while flipping now and then until it's golden and ready, about 5–6 minutes. Take out the chicken and set aside.
02 -
Pour 1/4 cup of water into the same pan and pop in the broccoli. Cover the pan and let it steam for a couple of minutes till it's a little soft but still crunchy. Get rid of any leftover water.
03 -
Turn the heat down a bit to medium-low, and throw in the butter. Once it melts, mix in the minced garlic and let it cook for half a minute so it smells amazing.
04 -
Drizzle in the soy sauce and lemon juice, add the red pepper flakes (if you want), then stir it all up. Put the chicken back in and toss it around till everything's covered in the sauce. Let that cook for 1–2 minutes.
05 -
Toss the broccoli into the pan and mix it up so everything's combined. Take it off the heat, and if you'd like, sprinkle parsley and sesame seeds on top.
06 -
Serve while warm. You can eat it as-is or pair it with pasta, rice, or even cauliflower rice.
# Notes:
01 -
Swap out soy sauce for tamari or coconut aminos to make it gluten-free.
02 -
Can’t find fresh broccoli? Frozen works too—just keep an eye on cook time.
03 -
Leftovers freeze nicely! Use an airtight container and keep for up to three months. Let it defrost in the fridge overnight, then warm it up.