Chicken & Broccoli, colors

I blame it on spring.

With all the flowers blooming everywhere, color is coming back to the countryside.

So I want more color on my plate.

It often seems like I tend to monochrome food in the winter… White with chicken, cauliflower, and rice; or orange with pumpkin, tomatoes and sausages.

Now it’s spring – be colorful!

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Chicken & Broccoli

This is a colorful dish full of capers, olives, peppers and garlic, made like a stir-fry, leaving the vegetables with a bit of crunch. Oven fries work well with this.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet


  • 2 chicken breasts, (12oz, 360gr total) boneless, skinless, cut in half
  • 1/2 head of broccoli or one small head, cut into florets
  • 1/2 red bell pepper, roughly chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup olives, black or green, cut in half
  • 1 tbs capers
  • 1 tsp dried marjoram
  • 3 tbs white wine
  • 1 tbs olive oil


  • Heat oil in medium nonstick skillet.
  • Add onions, pepper, broccoli, and sauté 5 minutes.
  • Add garlic and sauté another 2 minutes.
  • Remove vegetables to a bowl or platter and cover.
  • Add chicken to skillet and sauté 6 – 8 minutes per side, or until almost done.
  • Return vegetables to skillet, add olives, capers, marjoram and wine.
  • Stir to combine.
  • Cover, reduce heat to low and simmer another 7 – 8 minutes to blend flavors.
  • Arrange on a small platter and serve.


Substitute 3 tbs chicken broth plus 1 tsp lemon juice for the white wine.
The pepper that I used was part green / part red.


  • Serving Size: 1/2 recipe
  • Calories: 385
  • Sugar: 7.8 g
  • Sodium: 243.7 mg
  • Fat: 12.4 g
  • Saturated Fat: 2.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 21.9 g
  • Fiber: 6.5 g
  • Protein: 44.2 g
  • Cholesterol: 124.1 mg

Keywords: chicken breasts, broccoli, peppers

Chicken & Broccoli

For a complete Skillet Dinner: Chicken, Spinach, Avocado, & Pasta

As long as we’re talking about colorful spring:

I do love spring!

Now if someone would just come and plant my onions for me…..

4 thoughts on “Chicken & Broccoli, colors”

  1. Beautiful flowers! My jonquils are blooming! I’m excited. It’s supposed to be almost 70 this week so there’s that. Finally. I admit, I’m very tired of the cold weather. But along with the warmth comes the road work. Right now, the road commission is doing something across from the house. They have a giant front end loader and they’re scraping something on the edge of the road for some reason. Way too much noise for 9am.

    • Our road is too unimportant for repair – but we do have tractors going back and forth early and late. When the weather is finally ‘right’ they start before dawn and work very late – midnight sometimes. One gets used to the rumble.
      I’m very tired of the cold too – the temps have been okay but we’ve been getting very strong, very cold winds that ruin it.

      • It’s like that here too usually. We’re on one of the highest elevations here and the wind never, ever stops. And it can be brutal. So even when the temps are warming these first few weeks, the wind is still fifteen degrees colder, or so it seems. Doesn’t make it very outdoor friendly to work. And I get tired quicker fighting it all day!

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