Entrée: Spain – Pollo al Ajillo con Champiñones y Brócoli (Garlic Chicken with Mushrooms and Broccoli)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 lb / 450 g boneless, skinless chicken breast
2 cups (150 g) broccoli florets
1 cup (70 g) button mushrooms, sliced
4 cloves garlic, minced
1 medium white onion, chopped

Instructions

1. Cut Chicken Breast (Boneless, Skinless) into bite‑sized pieces; thinly slice White Onion; crush or slice Garlic cloves; halve or slice Button Mushroom; cut Broccoli into florets.
2. Heat a heavy skillet over medium heat and add the chicken pieces; cook until they begin to color.
3. Add sliced White Onion and Garlic to the pan and cook gently until the onion softens and the garlic is fragrant.
4. Add Button Mushrooms and cook until their liquid reduces and they become tender.
5. Stir in Broccoli florets, cover, and cook 4–6 minutes until broccoli is cooked through but still vibrant.
6. Toss everything together to combine flavors and serve hot.