QUICK AND EASY BROCCOLI CHICKEN
I’ve never been a particularly big fan of dark chicken meat. Ever since I can remember, I’ve always been a “breast” kinda girl. Growing up, I would always ask if I could get one of the breasts whenever roasted chicken was on the menu. My mom would usually have the other one, and my brothers would inherit the legs. They didn’t have a problem with that, mind you, as this was their preference anyway.
I can’t remember which one my dad preferred, though, as more often than not, his job prevented him from having dinner with us. He would usually eat way later in the night, when he’d get back from work. And his food of choice had nothing to do with chicken; my dad was all about pasta.
Night after night, he’d have Cappelli d’Angelo with a hint of tomato sauce and a very generous shake of hot chili pepper flakes. And when I say generous, I do mean generous. Sometimes, he’d leave some leftovers in the fridge and I’d get hungry the following afternoon, so I’d steal a bite or two from his fare… Invariably, I’d be sorry I did. Very sorry. My taste buds would nearly die and resent me for hours.
INGREDIENTS
INSTRUCTIONS
Read more please visit : thehealthyfoodie.com
I can’t remember which one my dad preferred, though, as more often than not, his job prevented him from having dinner with us. He would usually eat way later in the night, when he’d get back from work. And his food of choice had nothing to do with chicken; my dad was all about pasta.
Night after night, he’d have Cappelli d’Angelo with a hint of tomato sauce and a very generous shake of hot chili pepper flakes. And when I say generous, I do mean generous. Sometimes, he’d leave some leftovers in the fridge and I’d get hungry the following afternoon, so I’d steal a bite or two from his fare… Invariably, I’d be sorry I did. Very sorry. My taste buds would nearly die and resent me for hours.
INGREDIENTS
- 12 boneless, skinless chicken thighs (about 950g | 2lbs)
- Salt and pepper to taste
- 2 tbsp coconut oil
- 2 cups broccoli florets
- 1 cup light chicken stock
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp tapioca starch
- 1 tsp chili pepper flakes
INSTRUCTIONS
- Sprinkle the chicken thighs with salt and pepper and then melt the coconut oil in a large, skillet set over high heat. When the pan is hot enough, add the pieces of chicken, nice-looking side down, and cook them without moving them for about 4 minutes, until they turn opaque about half way up and develop a nice golden crust. Flip the pieces of chicken and cook them for another 3 to 4 minutes, until the meat is cooked all the way through and the juices run clear. Remove to a plate.
- Put the skillet back over the heat source, lower the heat to medium and add the broccoli. Cook it for about 3 minutes, until slightly softened.
- Meanwhile, mix the chicken stock, vinegar, mustard, chili pepper flakes and tapioca starch together in a large glass measuring cup or other container, preferably one that is equipped with a spout.
- Pour this over the broccoli as soon as it’s cooked to your liking; bring to the boil and continue cooking until the sauce thickens, about 2 minutes.
Read more please visit : thehealthyfoodie.com
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