Credit for this recipe goes to Natalie Torres.
Simple can be good..... Combining a saute with not one, but two green vegetables along with a solid amount of garlic allows for a very different flavor profile. Enjoy!
Ingredients:
For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil or butter
For the Veggies & Sauce:
- 4 cloves garlic, minced
- 1 tbsp olive oil or butter
- 2 cups fresh broccoli florets
- 3 cups fresh spinach
- ¼ cup chicken stock
- ¼ cup grated Parmesan cheese (optional)
- Juice of ½ lemon
- Crushed Aleppo pepper - optional for heat
Preparation:
Season chicken pieces with salt, pepper, and garlic powder. In a large skillet, heat 1 tbsp oil or butter over medium-high heat. Add chicken and sauté until golden and fully cooked (about 6–8 minutes). Remove and set aside.
In the same skillet, add another tablespoon of oil or butter. Add minced garlic and cook for 30 seconds until fragrant. Toss in the broccoli and stir for 2 minutes.
Add the chicken stock to the skillet, cover with a lid, and let the broccoli steam for about 3–4 minutes until tender-crisp.
Remove the lid, stir in spinach, and cook for 1–2 minutes until wilted. Return cooked chicken to the pan, and toss everything together.
Finish the Dish:
Sprinkle in Parmesan if using, and squeeze fresh lemon juice over the top. Season to taste with additional salt & pepper if needed.
Serve stand-alone or over pearl barley cooked in chicken stock.
Blessed be... and happy cooking!