CHICKEN AND BROCOLI RECIPE RECIPES

Name: Garlic Chicken & Broccoli
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings.
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces; 4 cups fresh broccoli florets; 4 medium carrots, julienned; 1 can (8 ounces) sliced water chestnuts, drained; 6 garlic cloves, minced; 3 cups reduced-sodium chicken broth; 1/4 cup reduced-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup cornstarch; 1/3 cup water; Hot cooked rice

GARLIC CHICKEN & BROCCOLI RECIPE: HOW TO MAKE IT

Garlic Chicken & Broccoli Recipe: How to Make It image

This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice

Steps:

In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

Nutrition Facts : Calories 241 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

CRACKER BARREL-INSPIRED BROCCOLI CHEDDAR CHICKEN RECIPE ...

Cracker Barrel-Inspired Broccoli Cheddar Chicken Recipe ... image

Enjoy the restaurant's Wednesday special any day of the week.

Provided by Candace Braun Davison

Categories low sugar nut-free easy chicken weeknight meals dinner main dish poultry

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. whole milk
1 (10.5-oz.) can cheddar cheese soup
1/2 tsp. paprika
1 c. shredded sharp cheddar
1 (10-oz.) bag frozen broccoli florets
1 c. crushed Ritz crackers, divided

Steps:

Preheat oven to 350°. Pat each chicken breast dry using paper towels. Season with salt and pepper and place in a large oven-proof casserole dish. In a large mixing bowl, combine milk, soup, paprika, and cheddar, then fold in broccoli and half the crackers. Pour over chicken, covering entirely. Top with remaining crackers and bake until chicken is fully cooked, 45 minutes.

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One of the cowgirls I met on my travels said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 195 calories per serving

1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
3. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
4. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl, then peel and finely grate in the garlic. Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
5. Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers. Add to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

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OVEN ROASTED BROCCOLI RECIPE | ALTON BROWN | FOOD NETWORK

Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.
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Reviews 4.7
Total Time 25 minutes
Category side-dish
Cuisine american

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

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GARLIC CHICKEN & BROCCOLI RECIPE: HOW TO MAKE IT

This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
From tasteofhome.com
Reviews 3.2
Total Time 03 hours 15 minutes
Category Dinner
Calories 241 calories per serving

In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours., Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

See details

CRACKER BARREL-INSPIRED BROCCOLI CHEDDAR CHICKEN RECIPE ...

Enjoy the restaurant's Wednesday special any day of the week.
From delish.com
Reviews 4
Total Time 55 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American

Preheat oven to 350°. Pat each chicken breast dry using paper towels. Season with salt and pepper and place in a large oven-proof casserole dish. In a large mixing bowl, combine milk, soup, paprika, and cheddar, then fold in broccoli and half the crackers. Pour over chicken, covering entirely. Top with remaining crackers and bake until chicken is fully cooked, 45 minutes.

See details

BROCCOLI BACON SALAD RECIPE | JAMIE OLIVER SALAD RECIPE

1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
3. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
4. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl, then peel and finely grate in the garlic. Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
5. Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers. Add to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

See details

OVEN ROASTED BROCCOLI RECIPE | ALTON BROWN | FOOD NETWORK

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

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