Ingredients

The following ingredients have 4 Servings
  • 4 (4-ounces each) boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper, to taste
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, (minced)
  • 1/3 cup water
  • 4 to 5 cups broccoli florets
  • 1/2 cup Homemade Catalina Salad Dressing
  • 2 tablespoons low sodium, lite soy sauce
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup chopped cashews

Instruction

  • Combine garlic powder, thyme, salt, and pepper in a small mixing bowl and rub the chicken breasts with the seasonings mixture.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  • Add chicken breasts and minced garlic to the skillet; cook for 7 to 8 minutes per side, or until chicken is cooked through. Stir around occasionally.
  • Remove chicken from skillet and set aside.
  • Add water and broccoli to the skillet; cover and cook for 3 minutes, or until crisp-tender.
  • Remove cover and stir in Catalina Salad Dressing, soy sauce, and crushed red pepper.
  • Add prepared chicken back to the skillet and continue to cook for 4 to 5 minutes, or until heated through and bubbling. 
  • Remove from heat.
  • Plate the chicken and broccoli, spoon some sauce over it, sprinkle with cashews and serve.
  • Optionally, you can serve this over rice.