Healthy Spanish chicken with Broccoli


Searching for healthy meal prep recipe ideas? This low-cal one-pan chicken and beans dish ticks all the right boxes.

Ingrediants for Healthy Spanish chicken with broccoli

  • 1 tablespoon of oil, high temperature oil such as avocado or grape seed oil
  • 1/2 pound chicken breast or chicken tender, cut into bite-sized pieces
  • 2 cups broccoli florets, chopped
  • 4 baby bok choy, halved or quartered, lengthwise
  • ½ medium red pepper, sliced▢¼ med white onion, sliced
  • 1 clove of garlic, minced
  • cup of cashews
  • 2 teaspoons of sesame seeds
  • 1 green onion, thinly sliced
  • ¼ cup of coconut sugar or brown sugar
  • 2 tablespoons of mirin (a slightly sweet rice wine) as a substitute for sake, marsala or
  • sweet white wine if you can’t find it)
  • ¼ cup gluten-free tamari or soy sauce, or coconut aminos for the paleo diet
  • 2 tablespoons of rice wine vinegar
  • 1 teaspoon of cornstarch (or arrowroot or potato starch) mixed with 3 teaspoons of water

Instructions for Healthy Spanish chicken with broccoli

  1. Mix the marinade ingredients and set aside.
  2. Have all ingredients chopped and ready to add. Dry (to prevent the vegetables from steaming).
  3. Heat a heavy-bottomed skillet over high heat. Drizzle with a teaspoon of oil and tilt to cover the whole pan.
  4. Add the broccoli to the hot pan, sauté for 2 – 3 minutes or until they turn bright green and start to get tender. Remove in a bowl.
  5. Add the bok choy, pepper slices, and onion slices to the pan. Saute for a few minutes until the bok choy begins to wilt and the peppers begin to boil. Transfer to a bowl with the broccoli.
  6. Add remaining oil, tilt to coat pan. Add the minced garlic and chicken pieces. Stir until all the chicken pieces are golden brown. Add the marinade, mix to coat completely.
  7. Add the sautéed vegetables back to the pan and toss to coat with the marinade.
    If desired, thicken with a little cornstarch mixed with water. Next, toss in the cashews, sprinkle with sesame seeds, garnish with sliced green onions and serve.


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