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Chicken and Broccoli Dinner


A quick and tasty dinner with lots of vitamins and fibre.  Great as leftovers, so make a double batch!



  • 2 tbsps oil of choice (I use avocado oil)
  • 2 medium sweet potatoes
  • 2 tsp rosemary
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken bone broth
  • 1 lemon, quartered and juiced
  • 4 cloves of garlic, minced
  • 6ozs fresh or frozen broccoli florets
  • 2 tbsps butter
  • sea salt and pepper to taste


  1. Preheat over to 425 degrees
  2. Slice sweet potato and place on a parchment lined pan.
  3. Drizzle with olive oil, salt and pepper and 1 tsp of rosemary.
  4. Roast in oven for 15-20 minutes.
  5. Meanwhile, heat remaining oil in a skillet over medium heat.
  6. Sprinkle sea salt, pepper and remaining rosemary on each side of the chicken
  7. Once your skillet is hot, add your chicken breasts.  Brown for about 4 minutes per side or until golden brown.  Remove the chicken from the skillet and set aside.
  8. Add in chicken broth, lemon juice, minced garlic to the skillet.  Stir and scrape up any brown bits that are stuck on the bottom.
  9. Add your chicken back to the skillet, along with the used lemon quarters.  Simmer the chicken in the sauce for about 5 minutes, turning halfway through.
  10. Add your broccoli to the skillet and cook until broccoli is bright green and tender and chicken is cooked through, about 5 additional minutes.
  11. Finally, stir in the butter or ghee and add additional sea salt and pepper, to taste.
  12. Serve with a side of sweet potatoes.



Extra:  Sweet potato and broccoli are great sources of fibre. For more fibre add a side of roasted brussel sprouts!

For a change serve with a good quality whole grain noodle or over brown and wild rice.

Chicken and Broccoli Dinner
Chicken and Broccoli Dinner