Chicken and Broccoli

One of my favourite meals involves Chicken and Broccoli

Healthy Chicken with BroccoliIt’s really just 3 ingredients with flavouring and it’s delicious and healthy.

Ingredients

  • 4 skinless Chicken Thigh Fillets
  • 400 grams of broccoli
  • 6 slices of cheese
  • Onion Powder
  • Garlic Powder

Serves 4 people

Instructions

Place the chicken thigh fillets on the high rack, sprinkle with onion and garlic powder (or any combination of spices that you like.

Cook for 10 minutes at 355 F / 180 C for each side.  I sprinkle the flavouring when I turn the thigh fillets over, however you can add them before cooking.

Cut up the broccoli into florets and microwave or steam broccoli until al dente – firm to the touch but not mushy.  Do this about 5 minutes before the chicken is done.

Place the chicken and broccoli on a metal tray and cover with cheese.  Cook for 5 minutes on the oven’s highest setting or 480 F / 250 F.  This creates a yummy cheesy covering.

Once cooked, slide off the metal plate and onto your dinner plates and enjoy.

Notes

I have a series of metal plates I use with my convection oven, you can also use a ceramic or glass container.  I put the chicken and broccoli together so all the melted cheese gets on the plate and not on the bottom of my oven.

I use Bega Cheese slices because I get an even coverage.  Use whatever your favourite cheese is.  I like slices because I get an even coverage, can tear up the slices to fit the chicken and don’t have to mess with shredded cheese.

I usually put one slice of cheese per chicken fillet and 2 – 4 slices over the broccoli.  This of my version of a Broccoli Gratin, quick and easy.

Use any flavour combination you like.  Paprika, cumin, coriander, chili, are all flavors you can add, mix or use to create the perfect combination for you.

This takes so little time to prepare and is quick, easy and healthy for you.

Best of all, it’s delicious!

 

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Picnic Chicken Convection Oven Recipe

Picnic Chicken Delicious & Easy

Cook in your Convection Oven

This is a great recipe from dinneralovestory.  It can be made easily in your convection oven.

During summer, you can leave your Picnic Chicken cooking and relax somewhere cooler until it’s done.

As it’s a convection oven, it doesn’t heat up the kitchen as much as a regular oven does and cools much quicker.

This is a delicious recipe and so easy to make.

Picnic Chicken

“I know we are only a day or two into summer, but I can safely say that this chicken Abby is eating is going to be my go-to recipe of the season. In this particular photo, my midfielder is loving it a few hours after a 2-1 loss, but I am pretty sure she would be just as happy to maul it after a victory, or a tie, or for [...]”
http://www.dinneralovestory.com/picnic-chicken/

i used chicken thighs and halved the recipe from 4 to 2 pounds (2 – 1 kg).  The marinade recipe can be easily halved and I ate it hot from the oven.

This is a great dish all year round and delicious!

Be sure and see the other great recipes at Dinner a Love Story.

Recipe

  • ½ cup good quality soy sauce
  • ¼ cup fresh squeezed orange juice
  • 2 lemons, juiced
  • 2 tablespoon honey
  • 2 cloves garlic, minced
  • 1 tablespoon mild smoked paprika
  • 2 teaspoons ground cumin
  • ½ cup olive oil
  • salt and pepper to taste
  • 4 pounds chicken legs and thighs (2 kilograms)

Place all ingredients except the olive oil, s & p, and chicken into the bowl of a blender.  Puree for 30 seconds on high.

With the motor running, slowly add the oil.  Season well with salt and pepper. Pour marinade over chicken and marinate for 24 hours in the refrigerator.

(The original post says to cook in a 400F/200C oven, however I lowered the tempature)  Cook in a 340F / 170C convection oven, roast legs in a roasting pan or on a cookie sheet for 30-35 minutes, or until nicely browned and cooked through.  Serve hot, room temp, or cold

 

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