Ingredients
Quinoa (1 1/2 cups):
- Cauliflower - 1 head , pulsed in a food processor
- Ghee - 1 Tbsp
- Chicken stock - 1 1/2 cups
Baked Sesame-Soy Chicken Breasts:
- Homemade sesame-soy vinaigrette - 2 Tbsp ((ingredients listed separately))
- Chicken breasts - 2 lbs , halved
- Broccoli - 1 head , chopped
- Cooking oil - 1 Tbsp + 2 Tbsp
- Chicken stock or water - 1/4 cup
Sesame Soy Vinaigrette:
- Green onions - 2 stalks , chopped
- Bragg's / Coconut aminos - 2 Tbsp
- Rice vinegar - 2 Tbsp
- Toasted sesame oil - 2 tsp
- Honey - 1 tsp
- Avocado or macadamia nut oil - 1/4 cup
- Hot sauce (opt) - to taste
Prep
- Cauliflower quinoa - {Note: this makes enough for Tuesday's dinner} Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead).
- Make vinaigrette - Chop green onions. Whisk them with Bragg's, rice vinegar, sesame oil, honey, and oil. If you're into heat, you can also add some hot sauce here. (Can be done up to 5 days ahead)
- Chicken - {Note: this makes enough for Tuesday's dinner} Halve, pour on 1/3 of the sauce, and then tenderize. Ideally, marinate overnight in the fridge. (Should be done and should be 1 day ahead)
- Broccoli - Chop. (Can be done up to 5 days ahead)
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Make
- Preheat oven to 400F (204C) degrees.
- Heat a skillet over medium-high heat. Add first part of the cooking oil and then chicken breasts to heated oil. Sear on each side for ~2 minutes and then move to a Pyrex pan. You might have to do this in batches if your skillet isn't big enough. Also, you don't want to overcrowd the pan, which will bring the temperature down too much and not give you that golden sear. Cover with foil and then transfer to oven until chicken breasts are cooked through and reach 165F (74C) degrees, 6 to 8 minutes.
- While chicken is cooking, wipe the skillet clean and return to heat. Add in rest of the cooking oil and then broccoli to heated oil with a dash of salt. Saute for 2 to 3 minutes.
- Add in stock or water and saute until broccoli is tender but still crunchy. Toss in 1/3 of the sauce and cook for another minute. Using the remaining part of the sauce to drizzle over the chicken. Enjoy with cauliflower quinoa. {Remember to save 1/2 of the chicken and 1/3 of the cauliflower quinoa for Tuesday}
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