Chicken and Broccoli

I'm getting excited for September 5th! 

I made this a few months ago when I wasn't even thinking about Whole30 ... and it was so dang good that even Hubby was asking me to make it again, soon!

Hmmm ... maybe I can bring him along in September for the full ride?

Uhm, well, maybe not ... but hey ... it's worth a try. In the meantime, this is one dish that all of us will be eating when I make it!

2 pounds of chicken thighs, cut in to bite size pieces (ALDI)
1 large head of broccoli, cut in to bite size pieces (ALDI, I used 4 small heads)
3 tbs sesame oil (forever in the pantry)
2 tbs ginger ... I'm not a fan but I used this stuff (Publix b1g1f)
1 tsp salt
1 tsp garlic powder
1 tsp red pepper flakes
2/3 c coconut aminos (soy sauce alternative to avoid soy, grains, etc.) (Whole Foods!)
1 tbs arrowroot powder (or corn starch) to thicken (Amazon)
Riced cauliflower (Trader Joes!) or zucchini noodles, if desired

See, not a whole lot of stuff ;-)  AND ... it only took 30 minutes of cooking time so get chopping in the morning before you head out to work!

Let's hop to it!

Heat up a large skillet over medium heat and add the oil, ginger, coconut aminos, salt, garlic powder and them pepper flakes.  Add the chicken in and give a quick shake to coat a bit. Cook til chicken is about half cooked through.*

Add the broccoli, shake the pan a bit, turn up the heat and put a lid on the pan. I used a lid that sat just inside the pan as I didn't want it 100% covered.  Lift lid and give a stir every few minutes to get the broccoli coated a bit.

Once the broccoli has started to get soft, if desired, add a sprinkle of arrowroot powder over the mixture and stir with a large spoon. This will help it thicken a little.

Serve over zucchini noodles OR riced cauliflower.

I always make it a point to pack up my lunch for the next day immediately when something is this tasty! Otherwise it could all be gone which would make me very sad the next morning!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

*So for the record: I followed the original recipe from the start and was sorry as soon as I added the chicken in. The chicken NEEDS to cook first other wise you will have raw chicken on top of quickly dying broccoli. I ended up scooping the sad broccoli out in to a bowl while the chicken cooked, adding it back at the end with more raw broccoli so I wouldn't have sad broccoli throughout.

Chicken and Broccoli

I think I am finally convincing Hubby that it really does matter what you eat ... 

Yeah. slowly, but surely, he's following along ...

I've been craving Japanese/Chinese ... and I know, they are NOT the same, but you know what I mean ... so I've had this recipe on hold for quite a while ... and kept telling Hubby this past week to NOT touch the fresh broccoli or chicken thighs as I was making dinner one night. Took me 3 nights to get to it but the wait was totally worth it.

Seriously. THIS IS WHOLE30 APPROVED!

2 pounds of chicken thighs, cut in to bite size pieces
1 large head of broccoli, cut in to bite size pieces
3 tbs sesame oil
2 tbs ginger ... I'm not a fan but I used this stuff
1 tsp salt
1 tsp garlic powder
1 tsp red pepper flakes
2/3 c coconut aminos
1 tbs arrowroot powder  to thicken
Riced cauliflower (Trader Joes!) or zucchini noodles, if desired

See, not a whole lot of stuff ;-)  AND ... it only took 30 minutes of cooking time so get chopping in the morning before you head out to work!

Heat up a large skillet over medium heat and add the oil, ginger, coconut aminos, salt, garlic powder and them pepper flakes.  Add the chicken in and give a quick shake to coat a bit. Cook til chicken is about half cooked through.*

Add the broccoli, shake the pan a bit, turn up the heat and put a lid on the pan. I used a lid that sat just inside the pan as I didn't want it 100% covered.  Lift lid and give a stir every few minutes to get the broccoli coated a bit.

Once the broccoli has started to get soft, if desired, add a sprinkle of arrowroot powder over the mixture and stir with a large spoon. This will help it thicken a little.

Serve over zucchini noodles OR riced cauliflower.

Me? I ate mine just as is in a bowl. I may have had more than one serving as well ... and went ahead and packaged up my lunch for tomorrow as well. It's a good thing, Hubby loved it and said it was a keeper. Huh. Did he know it's Whole30/Paleo Approved? Well ... he knew that I used the coconut aminos instead of soy sauce ... so that should have led him to believe ... but then again, he's been using the coconut aminos instead of soy sauce ever since I told him soy sauce isn't good for women ;-) I guess that means he loves me? I love him too! Any how ....

This was pretty damn good and it will so be happening again!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

*So for the record: I followed the original recipe from the start and was sorry as soon as I added the chicken in. The chicken NEEDS to cook first other wise you will have raw chicken on top of quickly dying broccoli. I ended up scooping the sad broccoli out in to a bowl while the chicken cooked, adding it back at the end with more raw broccoli so I wouldn't have sad broccoli throughout.

Oven Roasted Broccoli

I am amazed that a little more than two years ago, I wouldn't go anywhere NEAR broccoli, cooked or raw ... no thank you!

But now? That's my number one reason I want to go to Costco ... to pick up these three pound bags of broccoli florets ...

I've even got kids who come over that swear they hate the stuff too ... and guess what? They are the ones that just sit at the counter popping these yummy bites in their mouth as if it's popcorn ... yes, it's that good!

I make a lot and as soon as it's cooled, I dish half of it up in a glass container and toss in the fridge for sides during the week ... I reheat them in the skillet with apple sausage for breakfast, add to a leftover meat for lunches and sometimes just add in for dinner too ... I've really been trying hard to eat more veggies and this is perfect. Broccoli for breakfast? Yes, try it, you will be surprised. I definitely feel fuller, longer when I have this in the morning!

Ok ... here's what you need to do:

Parchment paper to line a baking tray ... honestly, this stuff is a life saver and I use it for EVERYTHING (Costco buy at a good price)
Olive oil
Salt and pepper or a seasoning salt if you'd like. I use Hubby's premixed stuff which is salt, pepper, garlic powder, onion powder and I'm sure some other mystery spice ;-)

Load the tray up with raw broccoli.  I like to cut the stems down the bigger pieces and cut the big pieces in half.  Really fill the tray up in a single layer as this stuff will shrink up and you may be disappointed with how LITTLE there is to eat after it's cooked ;-)

Drizzle with olive oil. NOT too much! We don't want it swimming (ahem, Hubby!). Sprinkle generously with salt and pepper or seasoning salt. Toss with your hands and pat all out to a single layer.

Place in the oven at 425. I use my convection ROAST option which is top and bottom heating.  Let that cook for about 10 minutes and then reduce the heat to 375.

Some days I cook it for 15 minutes, other days, its' 20. Not sure what the timing is, but I really go by sight and feel (charry and crispy) ...

Once cooked to where YOU want it, pull out and let it cool for a bit. Fight off those who come around wanting to "sample" (eat it all!) ...

I always WISH I had made more and may have to start doing TWO trays as this stuff goes FAST! Who would have thought??

I use this with everything, from grilled chicken, hamburgers, etc. You know me, if I'm behaving and minding what I'm eating (ahem, staying away from GRAINS!) I generally just make myself a "bowl" of stuff and this is ALMOST always in the bowl ;-)

Beef Barbacoa is a perfect example! FYI - the Beef Barbacoa IS not
Whole30 Compliant due to the Beer!

Enjoy!