Cheesy Garlic Chicken with Broccoli & Spinach

Directions

1. Boil a small amount of water in a medium saucepan, then prep the spinach by washing and drying it; set aside.
2. Cut broccoli into bite-sized florets and trim the stems into smaller pieces.
3. When the water is boiling, drop in the spinach and swirl the pot to cook quickly; 30–60 seconds later, transfer the greens to a colander and rinse with cold water, then squeeze out excess moisture and set aside.
4. Return the water to a boil, add the broccoli, cover, and simmer over medium heat until the broccoli is fork-tender, about 4 minutes; drain and set aside.
5. Coarsely grate the mozzarella so it’s ready to melt.
6. Heat a nonstick skillet over medium-high heat; melt a small amount of butter and swirl to coat the bottom.
7. Pat the chicken dry and cut into 1-inch pieces; season with black pepper, salt, Italian seasoning, crushed red pepper, and any preferred spices.
8. When the skillet is hot, add the chicken and cook, stirring occasionally, until golden and cooked through, about 4–5 minutes. Add the minced garlic and cook for another minute, then stir in the spinach, broccoli, mozzarella, and ricotta until the cheese melts and the mixture is bubbling gently.