Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
2 cups broccoli florets
1 cup fresh spinach
1 cup cherry tomatoes, halved
1/2 cup chicken broth
1/4 cup light cream (optional)
1 tablespoon lemon juice
1 teaspoon dried oregano
Instructions
Season chicken with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add garlic and sauté 30 seconds until fragrant.
Add broccoli and cook 3–4 minutes until slightly tender.
Pour in chicken broth; bring to a gentle simmer. Add cherry tomatoes and spinach; cook until spinach wilts.
Stir in cream (if using), lemon juice, and oregano. Simmer 2–3 minutes.
Return chicken to the skillet, toss to combine, and heat through. Adjust seasoning.
Serve: On its own, or over rice, pasta, or quinoa.