Sweet and Sour Broccoli Chicken Toss

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 1/2 pounds boneless skinless chicken thighs cubed
  • Sea salt and freshly ground black pepper to taste
  • 4 cups chopped broccoli florets blanched
  • 1/4 cup coconut aminos or use low sodium soy sauce
  • Stevia to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded carrots


  • In a large skillet, heat the oil over medium heat. To the skillet, add the garlic, and chicken. Season with salt and pepper and cook for 5 minutes, until chicken is brown.
  • Next, add the broccoli and cook an additional 5 minutes, until broccoli is bright green and chicken is cooked through and no longer pink in the center. Set aside.
  • In a large bowl, mix the remaining ingredients (coconut aminos through carrots) and the chicken and broccoli mixture. Toss and serve.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:
Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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