Saturday, September 15, 2012


~ Take Shape For Life Lean & Green Meal Cookbook

2 lb. boneless, skinless chicken breasts
4 t. soy sauce
12 c. broccoli, trimmed and chopped
2 cloves garlic, minced
4 t. olive oil, divided
1/2 c. chicken broth
2 T. Dijon mustard

Trim fat off chicken and cut into thin strips.  Place chicken in a bowl and coat with soy sauce; set aside.

Saute broccoli, garlic, and two teaspoons of oil over medium heat until lightly browned.  Remove from skillet and cover to keep warm.

Add the remaining two teaspoons of oil to the skillet and stir fry chicken 4-7 minutes or until cooked through.  Add broth and bring to a boil.  Reduce heat to medium-low, then stir in mustard until blended.  Return broccoli to skillet and mix until heated through, stirring occasionally.

Makes four servings.

Notes: If you want more flavor, then let the chicken marinate in the soy sauce for 30 minutes. The original recipe was for two servings and there's no skillet big enough for six servings, so I roast the broccoli, garlic, and oil in the oven (like this recipe), cook the chicken in the skillet, then mix everything in the roasting pan before serving. Sometimes we serve it over rice.

1 comment:

jani said...

I love that you're connecting your recipes to MFP!! :)