Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs if you prefer a juicier cut)
  • 1 tbsp olive oil (for searing)
  • Salt and pepper, to taste
  • 1 tsp paprika (optional, for added color and flavor)
  • 1 tsp garlic powder (optional)

For the Garlic Sauce:

  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp dried oregano (or fresh if you have it)
  • 1/2 tsp red pepper flakes (optional for a bit of heat)
  • Salt and pepper, to taste

For the Vegetables:

  • 2 cups broccoli florets (fresh or frozen)
  • 4 cups fresh spinach (or more if you love spinach!)
  • 1 tbsp olive oil (for sautéing)
  • 1/2 tsp garlic powder (optional, for extra garlic flavor)
  • Salt and pepper, to taste

Instructions:

1. Prepare the Chicken:

  • Season both sides of the chicken breasts (or thighs) with salt, pepper, paprika, and garlic powder.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Once hot, add the chicken and cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F / 75°C).
  • Remove the chicken from the pan and set it aside, covering it loosely with foil to keep warm.

2. Make the Garlic Sauce:

  • In the same skillet, reduce the heat to medium. Add 2 tablespoons olive oil and minced garlic. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant (be careful not to burn it).
  • Add the chicken broth, lemon juice, oregano, and red pepper flakes (if using). Stir to combine.
  • Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly. Taste and adjust seasoning with salt and pepper as needed.

3. Cook the Vegetables:

  • While the sauce simmers, heat 1 tablespoon olive oil in another large skillet (or use the same one after removing the chicken) over medium heat.
  • Add the broccoli florets and sauté for 5-6 minutes until slightly tender but still bright green. If you want to steam the broccoli, you can add a splash of water, cover, and cook for an additional 2-3 minutes.
  • Add the spinach and garlic powder to the skillet with the broccoli. Sauté for another 2-3 minutes, stirring frequently, until the spinach wilts and everything is tender.
  • Season with salt and pepper to taste.

4. Combine and Serve:

  • Return the cooked chicken to the skillet with the garlic sauce, spooning some sauce over the chicken.
  • Let everything cook together for another 2-3 minutes to allow the chicken to soak up some of the flavors.
  • Serve the garlic chicken alongside the sautéed broccoli and spinach, drizzling with more sauce if desired.

Optional Garnishes:

  • Fresh herbs (parsley, basil, or thyme) for a fresh touch
  • Lemon wedges for squeezing over the dish
  • Grated Parmesan or feta cheese for extra flavor

Tips & Variations:

  • For a creamy twist: Add a couple of tablespoons of heavy cream or cream cheese to the garlic sauce for a rich, creamy texture.
  • Add more veggies: Feel free to throw in other vegetables, like zucchini, mushrooms, or bell peppers, for more variety.
  • Make it a meal prep: This dish is perfect for meal prep! Store the chicken and veggies in airtight containers for up to 4 days in the fridge, or freeze for longer storage.
  • Spicy: For a little extra heat, you can add more red pepper flakes or a drizzle of hot sauce.

Nutritional Information (per serving, assuming 4 servings):

  • Calories: ~300-350
  • Protein: ~35g (from the chicken)
  • Fat: ~18g (healthy fats from olive oil)
  • Carbohydrates: ~7g (mostly from vegetables)
  • Fiber: ~3g (from spinach and broccoli)

This Garlic Chicken with Broccoli & Spinach is a healthy, flavorful, and satisfying dish that comes together quickly in one pan. Whether you’re looking for a nutritious weeknight dinner or a meal prep option, it’s sure to hit the spot! Enjoy!