Low-Glycemic Chicken and Broccolini Bowl

Season both sides of the chicken cutlets with half of the salt, black pepper, and dried oregano.

Heat a grill pan or skillet over medium-high heat. Add half of the olive oil (1.5 tsp) and cook the chicken for 5-6 minutes per side until fully cooked and nicely browned. Remove from heat and let rest for 5 minutes before slicing.

In the same pan, reduce heat to medium and add the remaining olive oil (1.5 tsp). Add the trimmed broccolini and sear for 3-4 minutes, turning occasionally until slightly charred.

Pour in the low-sodium chicken broth and cover the pan for 2-3 minutes to steam the broccolini until tender-crisp.

Push the broccolini to one side of the pan. Add the minced garlic and red pepper flakes to the center, sautéing for 30 seconds until fragrant, then toss everything together.

Drizzle the fresh lemon juice over the broccolini and season with the remaining salt and pepper.

Divide the broccolini between two bowls, top with the sliced grilled chicken, and spoon any remaining pan juices over the top.