Description
A quick and delicious chicken and broccoli dish with a flavorful Catalina dressing sauce.
Ingredients
Scale
- 4 (4-ounces each) boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- to taste salt and fresh ground pepper
- 1½ tablespoons olive oil
- 2 cloves garlic (minced)
- ⅓ cup water
- 4 to 5 cups broccoli florets
- ½ cup Catalina salad dressing
- 2 tablespoons low sodium lite soy sauce
- ¼ teaspoon crushed red pepper
- ¼ cup chopped cashews
Instructions
- Season the chicken. Combine garlic powder, thyme, salt, and pepper in a small mixing bowl, and rub the chicken breasts with the seasoning mixture.
- Cook the chicken. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and minced garlic to the skillet; cook for 7 to 8 minutes per side, or until chicken is cooked through. Stir around occasionally. Remove the chicken from the skillet and set aside.
- Steam the broccoli. Add water and broccoli to the skillet; cover and cook for 3 minutes, or until crisp-tender.
- Make the sauce. Remove the lid and stir in Catalina salad dressing, soy sauce, and crushed red pepper.
- Put it all together. Add the prepared chicken back to the skillet and cook for 4 to 5 minutes, or until heated through and bubbling. Remove from heat.
- Serve. Plate the chicken and broccoli, spoon some sauce over it, sprinkle with cashews, and serve. Optionally, you can serve this over rice.
Notes
- This dish is great over rice for a heartier meal.
- Adjust the amount of crushed red pepper to suit your heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg