Three cheers for one-pan meals!
Broccoli and cauliflower were on sale this week, so I perused the internet looking for something fun to do with them other than smothering them with cheese sauce (which is SO much fun, but probably not in the spirit of this blog).
I landed on this recipe from Rachel Ray. Super simple, only a few ingredients, and sounded pretty tasty. I also had a couple chicken breasts hanging out in the freezer, so I decided to throw some chicken in the mix and make it a nice, quick, easy, one-pan meal.
As it was coming together, I added a little of this and a little of that and ended up with the recipe below. It turned out pretty good! It also makes a great packed lunch since it all goes in one container and is delicious hot or cold. Chicken and veg for the win!
Ingredients (makes 4 servings)
- 1 bunch broccoli, cut into flourets
- 1 head cauliflower, cut into flourets
- 1 orange, rind cut off (keep the rind & the fruit)
- salt & pepper
- olive oil
- 1-2 shallots, diced
- 2 boneless, skinless chicken breasts, cut into chunks
- some ginger
- some honey
- a splash of rice vinegar (optional. could also sub for wine vinegar)
- a little cayenne
- In a large skillet (in the absence of a large skillet, a dutch oven or large nonstick pot would work too), heat about an inch and a half of water til it just starts to bubble. Add the broccoli, cauliflower and orange rind pieces. Stir, cover, and cook for about 5 minutes, until just a little less done than you like them. Drain in a colander, set aside.
- Season the chicken chunks generously with salt & pepper. To the skillet, add a swirl of olive oil & the shallots. Cook over medium-high heat until they start to get soft.
- Add the chicken to the pan with the shallots and cook about 5 minutes, stirring only once or twice, until the chicken gets a nice golden brown on the outside. Season with a sprinkle of ginger, a swirl of honey, and the juice from half the orange. Stir until the sauce comes together
- Remove the orange rind from the broccoli & cauliflower, add the veg to the pan with the chicken. Stir. Add the juice from the other half of the orange. Stir & taste. Add more salt & pepper, ginger & honey as needed. (Right about here I also decided to throw in a splash of rice vinegar. Taste it and see if you need it. You could also use red or white wine vinegar if you don’t have rice vinegar sitting around)
- Sprinkle with a little cayenne. Stir & serve. Enjoy!