One of the questions I’m often asked is, “What are some ideas for quick, easy and healthy dinners my whole family will like?”
Bill and I cook dinner for ourselves most nights of the week, and despite the fact that we love to cook and enjoy being in the kitchen, we value quick and easy meals, too.
This meal comes together in under 30 minutes!
What I like most about this meal is that all of the ingredients are familiar. Sometimes when we start “eating healthy,” we mistakenly think all of the food is going to be “weird,” and we struggle to believe our family will eat it.
Not so with this dish.
The onions brown and caramelize beautifully, which enhances their flavor, the chicken is tender, and the broccoli is perfectly cooked and still bright green (overcooked army green broccoli doesn’t look or taste appetizing!).
We served this alongside a hearty greens salad with arugula, shredded carrots, and toasted pumpkin seeds.
- 2 medium chicken breasts, cut into 1/2″ strips, all visible fat removed (aim for organic, free-range chicken, as it doesn’t contain harmful antibiotics and hormones)
- 1/4 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1 head of broccoli, separated into small florets
- 1 teaspoon fresh lemon juice
- Season chicken strips with pepper.
- In a large skillet, cook chicken and onion in the oil over medium heat until the chicken is done, about 8-10 minutes.
- Stir in garlic, thyme, red pepper flakes, sea salt, broccoli, and lemon juice. Cook, covered, 7-10 minutes. Ours was done in 7 🙂
This was delicious! We both loved it.
I’m so glad, Pam! Thanks for taking the time to leave feedback. It might make other people more inclined to try it, too!
We’re going to give this a go. Can I use olive oil instead of coconut oil?
Hey Pete! Yes! You can pretty much always use olive oil instead of coconut oil. I just preferred to use coconut oil because it’s more heat-stable at high temperatures and doesn’t turn rancid the way a more delicate oil like olive oil does when it’s heated, but for the purposes of making the recipe it will be fine to use olive oil instead 🙂 Hope that helps. Let me know what you think!
I decided to go with the coconut oil anyway. I was a little concerned when the bottle said you could use it for skin care, but I forged ahead anyway 🙂 The end result was that this dish was very tasty and I will be cooking it again! Thanks for posting it.
Now I just need to get better at cleaning my new cast iron skillet…
That’s awesome! Haha, yes the cast iron can be a bit more work but it definitely ups the flavor of the dish! Glad you enjoyed it 🙂
I’ve made this twice in the past week – it’s fantastic!
Oh great, Cristina! I’m so glad you liked it 🙂 Let me know if you have requests for any other recipes! Have a great week.
Rachel, I made this for my typically picky 8 and 5 year olds on Wednesday night and it was FABULOUS! We served it over couscous and both my girls raved about it. That doesn’t happen often, so thanks for the recipe and keep them coming!
Traci, that’s wonderful!! Thank you so much for sharing that with me 🙂 Kids can be tricky to cook for, so I will definitely keep recipes like this coming, so you can have some options for feeding the whole family. Thanks for taking the time to share your feedback with me!
Made this a double batch tonight. LOVE it! Will love it even more tomorrow eve as leftovers. This is a winner! Thanks Rachel…and Lindsay Martin for pointing it out to me.
That’s so great, Beverly! I’m glad you enjoyed it 🙂 A double batch is a really good idea so you have leftovers. Thanks for taking the time to leave a comment!!