Friday Dinner for 2: My Pan-Roasted Chicken with Sauté Broccoli Onions and Garlic

Today is Friday, perhaps the end of a super hectic week for you. So what are you going to do? Going out to dinner? Ok, no problem. However, if I were you I will Activate Plan A:
I would go home, get into my comfy attire, (but still looking pretty:), ask my sweetie pie to get me a glass of wine and then, give him/her this recipe to cook it for you. LOL! (Life is never that simple, right? Smile)
 
Ok, so… let’s Activate Plan B. You get my recipe, go to your fridge and pantry, get the ingredients and prepare it in less than 30 minutes. Then both of you can RELAX and watch a movie together. Now that’s a happy ending. Have an amazing weekend!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: Under $6.20 (or $3.10/serving)
Serve: 2 plus
  
Ingredients
¼ cup olive oil (.75)
1 large chicken breast cut is slices ($1.50)
1 large onion cut in medium size pieces (.75)
5 cloves of garlic, chopped in med. size pieces (.50)
1 cup of broccoli cut in florets ($1.00)
Angie’s Dry Seasoning (.20)
6 Cherry Tomatoes (.50)
Avocado ($1.00)
 
 Directions
Prep, cut and marinate the chicken with 1 tbsp. olive oil, Angie’s Dry Seasoning or the seasoning of your choice and set aside.
Prep the veggies.
In a skillet with 2 tbsp. of olive oil, sauté the onion and garlic until golden for about 3-4 minutes. Set aside.
Add more oil if needed and sauté the broccoli until tender but still crunchy. Set aside.
Next, sauté your chicken for about 3-4 minutes or until golden.
Add the cooked veggies, stir well.
Serve immediately.
 
HACK: Serve with avocado and cherry tomatoes