Teriyaki Chicken & Broccoli (quick lunch)
DIRECTIONS
For the chicken:
1. Preheat the oven to 375F.
2. Line a baking sheet with aluminum foil and place the chicken thighs on top in a single layer, "unravelling" them if they were rolled up in the package.
3. Liberally drizzle the teriyaki sauce overtop and use a brush to spread evenly over the top so that all the chicken is covered.
4. Bake for 35 minutes or until juices run clear, and divide into lunch containers (3 thighs per lunch).
For the broccoli:
1. While the chicken is baking, wash the broccoli and cut into florets.
2. Heat a large non-stick pan to medium with 2 tbsp of olive oil and add the broccoli once at heat.
3. Season with the garlic powder, chili flakes, and salt & pepper.
4. Stir only occasionally, providing the opportunity for browning, approximately 4-5 minutes.
5. Add 1/4 cup of water to generate some steam and soften the broccoli; if you prefer a softer consistency (I like mine with a lot of bite), add additional water and cook longer so the broccoli has more of a chance to "steam."
6. Cook another 1-2 minutes, then remove from heat and divide into lunch containers.
Makes 3 lunches
For the chicken:
6x boneless, skinless chicken thighs
Teriyaki Sauce (enough to cover the thighs - I use Marinade Bay Teriyaki Sauce from Costco)
For the broccoli:
3x medium-sized crowns of broccoli
Salt & pepper to taste
2 tsp red chili flakes
1 tsp garlic powder