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.
- 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
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…..