High Protein Chicken with Broccoli
Elevate your weeknight dinner game with this flavorful High Protein Chicken with Broccoli recipe—perfect for busy schedules and healthy eating goals. Tender, bite-sized chicken breasts are expertly seasoned and stir-fried to golden perfection, then paired with vibrant broccoli florets for a nutritious combination rich in protein and fiber. A savory sauce of low-sodium soy, garlic, and ginger infuses every bite with bold, aromatic flavors, while a hint of red pepper flakes adds a subtle kick. Quick to prepare in just 35 minutes, this dish is ideal for anyone seeking a wholesome, balanced meal without compromising on taste. Serve it on its own or over brown rice or quinoa for a satisfying, complete dinner that's as fuss-free as it is delicious!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1 cup water
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 scallions, sliced
Instructions
Begin by slicing the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a small bowl, mix the soy sauce, cornstarch, and water until smooth. Set the sauce aside.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the broccoli florets and stir-fry for 4-5 minutes, until they are crisp-tender.
Add the minced garlic and grated ginger to the broccoli and cook for another minute, until fragrant.
Return the cooked chicken to the skillet and pour the prepared soy sauce mixture over the chicken and broccoli.
Stir everything together and let it simmer for about 3-4 minutes until the sauce thickens.
Sprinkle the red pepper flakes and sliced scallions over the top.
Serve hot as is or over a bed of brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.2 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
