Quick and Easy Broccoli Chicken
Ingredients
The chicken
-
12
pieces
boneless, skinless chicken thighs
-
to taste
salt
-
to taste
pepper
-
2
tbsp
coconut oil
The vegetables
The sauce
-
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, then melt coconut oil in a skillet over high heat.
- Add the chicken pieces to the hot pan, cooking for about 4 minutes until they turn opaque halfway and develop a golden crust.
- Flip the chicken and cook for another 3 to 4 minutes until fully cooked and juices run clear, then remove to a plate.
- Lower the heat to medium and add the broccoli to the skillet, cooking for about 3 minutes until slightly softened.
- In a separate container, mix the chicken stock, vinegar, mustard, chili pepper flakes, and tapioca starch.
- Pour the mixture over the broccoli, bring to a boil, and cook until the sauce thickens, about 2 minutes.
- Add the chicken back to the pan with its juices and spoon some sauce over it.
- Turn off the heat, cover, and let the chicken sit in the sauce for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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