by Rebecca Mayglothling

Created on: September 08, 2010

Chicken is such a great meat to work with, buy, and combine with other flavors! This chicken dish was tweaked to a unique dinner the whole family gets excited to eat. With a picky family, tweaking and repeating the same dishes under different circumstances is essential. Eventually, dishes such as the chicken and broccoli below become weekly staples. The dish contains vegetables, protein, and when served with Italian or garlic bread, becomes a complete meal. Everyone should find something they love in this dish. Feel free, however, to change, explore, and cater to your own personal tastes to find a meal that works for you and your families' needs.

 Ingredients:

 2 tbsp olive oil

1 lb chicken

One head broccoli

2 Carrots, cut to desired texture; half a bag of shredded carrots also works well

2 tsp Garlic salt

1 16 oz can diced tomatoes, garlic and onion flavored

 Cube the chicken into bite sized pieces. Warm the olive oil in a skillet, then add the chicken. Sprinkle 1 tsp garlic salt over the top of the chicken. Meanwhile, steam or boil the broccoli and carrots together. Vegetables can be steamed using a steamer bought in most cooking utensil stores. When the chicken is fully cooked, add the tomatoes and reduce heat. Drain the vegetables when they are to desired texture, then add to the chicken and tomatoes. Sprinkle the remaining garlic salt over the entire dish and stir. Simmer the dish for about five minutes, to allow all flavors to combine. Serve in bowls. This dish can be altered by adding a bed of pasta on a plate with Italian bread and salad. This dish is also amazingly quick, so it is a perfect meal to fix mid week when the family is caught up in the school and work whirlwind. Quick and healthy, it is a perfect break from the grab and kill dinners, such as microwave meals, that many American families find themselves indulging in way too often.

Learn more about this author, Rebecca Mayglothling.
Click here to send this author comments or questions.