Chicken & Broccoli

Chicken and 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.


  • 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.


Keywords: chicken breasts, broccoli, peppers

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