Chicken & Broccoli Skillet

When you want something light and quick, this one-skillet chicken and broccoli checks every box. It is diabetic-friendly, low in fat, and ready in about forty minutes with just one pan to clean.

The trick to keeping it healthy is technique, not a heavy sauce. A nonstick-sprayed skillet and barely a quarter-teaspoon of oil do the job. The broccoli and onion cook first, just to crisp-tender, then come out so they do not overcook while the chicken browns.

Lemon pepper and thyme season the vegetables simply but brightly, while a clove of garlic flavors the chicken.

Cherry tomatoes go in near the end and cook just until they start to burst, releasing a little sweet juice. Everything comes back together in the pan to heat through. It is a clean, colorful plate that proves healthy weeknight cooking does not have to be dull.

Kitchen Tips

• Cook the broccoli only to crisp-tender and remove it, as directed, so it stays bright and does not go soft while the chicken cooks.
• Pat the chicken dry before it hits the pan so it browns rather than steams.
• Cook the cherry tomatoes just until they begin to burst, so they add juice without collapsing entirely.

Variations

• Use chicken thighs, or slice the breast thin to cook even faster.
• Swap the broccoli for green beans, asparagus or snap peas.
• Add a squeeze of lemon or a sprinkle of Parmesan at the end.