Quick Garlic Chicken Recipe With Broccoli & Mushrooms: Recipes Like This Have Helped Me Lose Weight by Sarah Amona


Quick Garlic Chicken Recipe With Broccoli & Mushrooms: Recipes Like This Have Helped Me Lose Weight

Don't think you have to eat boring, bland food when you're trying to lose weight. The first thing to look for in a recipe is that is has wholesome, healthy ingredients, is low sodium and packed with fresh healthy vegetables. This easy garlic chicken recipe with broccoli and mushrooms is one to add to your recipe collection. It's on the table in less than 20 minutes!

Boneless, skinless chicken breast is cut into bite-sized pieces before being pan-cooked in a little olive oil with garlic. (If you're a garlic lover, add more garlic!) Broccoli florets and mushrooms are added and cooked until crisp-tender. Season with a pinch of sea salt and the chicken dish is ready to be served. You could add red pepper, carrots, asparagus or your favorite vegetables to this recipe, too. 

If you're watching your carbs, serve the juicy chicken and vegetables for dinner or lunch as-in in a bowl. If you're not on a low-carb diet, you could serve it over brown rice or quinoa. This is a great meal-prep recipe, too.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 to 12 minutes
Total Time: 19 to 22 minutes
Servings: 4

Ingredients

  • 4 teaspoons olive oil 
  • 2 pounds boneless, skinless chicken breasts, cut into cubes
  • 1 clove garlic, minced
  • 3 cups broccoli florets
  • 3 cups mushrooms
  • 1/2 teaspoon sea salt

Here's how to make it:

  1. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken. Sprinkle with the garlic and cook for 4 minutes. 
  2. Add the mushrooms, broccoli and sea salt. Cook for another 5 to 8 minutes or until chicken is cooked through and mushrooms soft. 

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Frying Pans $10 & Up
Olive Oil $4 & Up
Sea Salt $2 & Up

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Elisa Schmitz
Simple and healthy and nutritious and delicious. Perfect recipe whether you're trying to lose weight or not!
Cassiday
I love your skinny recipes, thank you.

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