QUICK AND EASY BROCCOLI CHICKEN

INGREDIENTS:

  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp tapioca starch
  • 12 boneless, skinless chicken thighs (about 950g | 2lbs)
  • Salt and pepper to taste
  • 2 tbsp coconut oil
  • 2 cups broccoli florets
  • 1 cup light chicken stock
  • 1 tsp chili pepper flakes
QUICK AND EASY BROCCOLI CHICKEN #easyrecipes


INSTRUCTIONS:

  1. Sprinkle the chicken thighs with salt and pepper and then melt the coconut oil in a large, skillet set over high heat. When the pan is hot enough, add the pieces of chicken, nice-looking side down, and cook them without moving them for about 4 minutes, until they turn opaque about half way up and develop a nice golden crust. Flip the pieces of chicken and cook them for another 3 to 4 minutes, until the meat is cooked all the way through and the juices run clear. Remove to a plate.
  2. Put the skillet back over the heat source, lower the heat to medium and add the broccoli. Cook it for about 3 minutes, until slightly softened.
  3. Meanwhile, mix the chicken stock, vinegar, mustard, chili pepper flakes and tapioca starch together in a large glass measuring cup or other container, preferably one that is equipped with a spout.
  4. ................................
  5. ................................
QUICK AND EASY BROCCOLI CHICKEN #easyrecipes


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