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Cheesy Garlic Chicken with Broccoli & Spinach.

  • 2 (142 g) pkg
    baby spinach
  • 2 crowns
    broccoli
  • 0.68 kg
    chicken breasts, boneless skinless
  • 6 cloves
    garlic
  • 1 (227 g) block
    mozzarella cheese
  • 1 (425 g) pkg
    ricotta cheese
  •  
    black pepper
  •  
    butter, unsalted
  •  
    crushed red pepper
  •  
    Italian seasoning
  •  
    salt
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover and place over high heat.
  • 2
    Wash and dry the spinach. (Skip this step if it came pre-washed.)
    2 (142 g) pkg baby spinach
  • 3
    Wash and separate broccoli into bite-sized florets and cut stems into smaller pieces.
    2 crowns broccoli
  • 4
    Once the water in the pot is boiling, add the spinach, and stir. Cook 30-60 seconds, then remove to a colander with a slotted spoon. Rinse spinach under cold water, then press out excess water with the back of a spoon or your hands; transfer to a small bowl.
  • 5
    When the water in the pot returns to a boil, add the broccoli, cover, and reduce heat to medium. Cook until broccoli is fork-tender, about 4 minutes. Drain and set aside.
  • 6
    Coarsely grate the mozzarella.
    1 (227 g) block mozzarella cheese
  • 7
    Preheat a large skillet over medium-high heat.
  • 8
    Pat chicken dry with paper towels and cut into 1-inch pieces.
    0.68 kg chicken breasts, boneless skinless
  • 9
    Once the skillet is hot, add butter and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 10
    Add chicken and spices to the skillet. Cook, stirring occasionally, until golden and cooked through, 4-5 minutes.
    2 tsp Italian seasoning
    1 tsp salt
    ½ tsp black pepper
    ½ tsp crushed red pepper
  • 11
    Meanwhile, peel and mince the garlic. When the chicken is done, add the garlic to the skillet and cook 1 minute more.
    6 cloves garlic
  • 12
    Add spinach, broccoli, mozzarella, and ricotta to the skillet; continue to cook, stirring frequently, until cheese is melted and starting to bubble.
    1 (425 g) pkg ricotta cheese
  • 13
    To serve, divide chicken sauté between plates, sprinkle with crushed red pepper, and enjoy!
    ⅛ tsp crushed red pepper