Keto Chicken and Broccoli with Olive Oil
This is a weeknight staple! It’s a simple recipe with only a few ingredients, but the garlic and olive oil help round out the dish very well. You can also use this recipe as a starting point and add in your favorite herbs and spices. While the recipe calls for chicken breasts which are very lean, the olive oil provides a great source of monounsaturated fats to make the dish more filling and satisfying.
How to Make It
Step 1
Place the chicken breasts between two pieces of parchment paper and pound with a mallet until they are uniform thickness. Cut the breasts into cubes about ¾-1” in size.
Step 2
Heat 3 Tbsp. olive oil in a stainless pan over medium-high heat. Once hot, dice the garlic and add it to the pan.
Step 3
Once the garlic is fragrant, add in the chicken cubes.Allow the chicken to sear for 2-3 minutes, then flip over.
Step 4
Sprinkle half of the salt on top of the chicken and allow the other side to brown for about 2-3 minutes. Remove the chicken from the pan and allow to rest.
Step 5
Add the remaining 3 Tbsp. olive oil to the pan and reduce the heat to medium. Add the broccoli florets and toss so they are coated in the olive oil. Allow to brown for a few minutes, add half of the remaining salt and give the pan a shake to loosen up any browned bits on the bottom of the pan.
Step 6
Once the broccoli begins to soften, add the chicken back to the pan, season with the remaining salt and give a stir. Cover the pan with a lid and allow to cook for a few minutes until the broccoli is tender and the chicken is cooked through. Season with salt and pepper to taste, if needed.
Ingredients
- Boneless Skinless Chicken Breast – ¾ pound
- Extra Virgin Olive Oil – 6 tablespoon
- Broccoli Florets by Bonipak – 3 cup
- Garlic – 5 clove
- Salt – ½ teaspoon