1. Wash and cut the broccoli florets into bite-sized pieces, ensuring even cooking and a pleasing texture.

2. Generously season the boneless, skinless chicken breasts with salt, pepper, and minced garlic. Allow the chicken to sit for 5 minutes, allowing the flavors to infuse.

3. In a large skillet over medium heat, add 1 tablespoon of olive oil and cook the seasoned chicken breasts for 6 minutes per side, or until they’re golden brown and cooked through (internal temperature should reach 165°F).

4. Remove the cooked chicken from the skillet and set it aside.

5. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the broccoli florets for 3-4 minutes, until they’re bright green and slightly tender.

6. Pour in the low-sodium soy sauce and low-sodium chicken broth. If desired, add a pinch of red pepper flakes for a subtle kick of heat. Stir to combine and let the mixture simmer for 1 minute.

7. Return the cooked chicken breasts to the skillet, nestling them into the broccoli mixture. Allow everything to simmer together for an additional minute to heat through.

8. Serve the Low Carb Chicken Broccoli Skillet immediately, spooning the flavorful sauce over the top.