Chickenbroccolidinnerinatater Recipes

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

Steps:

• Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally.
• Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the chile pepper, cilantro and 1/4 teaspoon pepper.
• Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Divide among plates and top with more cilantro and scallions.

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium baking sheet.
• Pinch together perforations to form a single sheet of dough.
• Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side.
• Spread the chicken mixture along the center strip.
• Fold the side strips over chicken mixture, alternating strips from each side.
• Pinch or twist to seal.
• Brush braided dough with the egg white.
• Bake in the preheated oven 25-28 minutes , or until golden brown.

Steps:

• Preheat the oven to 475°F.
• In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
• Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
• Serve immediately with the dipping sauce.

Steps:

• Cut chicken into strips.
• Toss chicken, cornstarch, salt and pepper in medium glass bowl.
• Cover and refrigerate 20 minutes.
• Cut green onions and carrots into thin slices.
• Mix black bean sauce, garlic, gingerroot, and sugar together.
• Spray a 12-inch skillet with nonstick cooking spray.
• Heat until spray bubbles, add chicken and cook until chicken turns white.
• Remove chicken from the skillet.
• Reheat skillet and add chicken broth.
• Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
• Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.