Begin by washing and chopping your vegetables. Cut your chicken or tofu into bite-sized pieces to ensure even cooking.

In a large skillet over medium heat, add a splash of olive oil. Once heated, add the chicken/tofu and cook for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add a bit more oil if needed. Toss in the garlic and let it sauté for 30 seconds until fragrant. Then, add the diced bell peppers and broccoli florets, cooking for about 5-6 minutes until they soften but still have a great crunch.

Add the cooked protein back to the skillet along with spinach and seasoning. Stir until everything is mixed well and the spinach has wilted. Finally, serve over a bed of warm quinoa or brown rice and top with a generous spoonful of Greek yogurt and a sprinkle of basil.