Ingredients

• 1 small boneless, skinless chicken breast (~4 oz / 110g)
• 1 cup broccoli florets (~90g)
• 1/2 lime, juiced
• 1 tsp olive oil
• 1 clove garlic, minced
• 1/4 small yellow onion, finely diced
• 1/4 small green bell pepper, finely diced
• 1/4 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• Pinch of scotch bonnet pepper (finely minced) or red pepper flakes (optional, for heat)
• Salt and black pepper to taste
• 1/4 cup chicken broth or water

Steps

1. Rinse the chicken breast under cold water and pat dry. Cut the chicken into 1-inch pieces. Place them in a small bowl, squeeze the juice from half a lime over the chicken, and season lightly with salt and pepper. Let sit for 5 minutes.
2. While the chicken marinates, mince the garlic, finely dice the yellow onion, and finely dice the green bell pepper. Chop the fresh parsley. If using, carefully mince a tiny piece of scotch bonnet pepper (handle with caution).
3. Heat the olive oil in a small non-stick pan over medium heat. Add the diced onion and green bell pepper, and sauté for 2-3 minutes until they begin to soften.
4. Add the minced garlic and dried thyme to the pan with the vegetables. Cook for another minute until the garlic is fragrant, being careful not to burn it.
5. Add the marinated chicken pieces to the pan. Increase the heat slightly to medium-high and sear the chicken for 3-4 minutes, turning occasionally, until it is lightly browned on all sides.
6. Stir in the broccoli florets, chopped fresh parsley, and the optional scotch bonnet pepper or red pepper flakes. Pour in the chicken broth or water.
7. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 5-7 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
8. Uncover the pan, taste the sauce, and adjust the seasoning with additional salt and black pepper if needed.
9. Serve immediately as a healthy and satisfying main dish.