Uhm, are you seeing a little bit of a trend around here lately?
What the ???
Nah, it’s not that I’ve converted Hubby, thereby making MY life any easier, trust me, it’s not like THAT at all …
I have convinced him that I really need to be more focused on what I eat and that if he participates, even just a bit, it’s a lot easier for me to stay focused …
Yeah. It’s kind of working … until the weekend rolls around and then the beer tops pop, the tequila and wine flows like a river and all those other cheesy little cliches … (the mountains are blue in this house, just for the record) … but if I can stay focused Sunday Funday through Thursday then I’m about 75% there, right? It’s work in progress, that’s all I’m saying … work in progress …
And, that, my friends, is how we got this dish happening …
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 opted for to serve Hubby his with Trader Joe’s Veggie Rice … it’s like a perfect thing for the men in the house for some reason, lima beans and all …
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. Does 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!
*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.