Lean + Green: Dijon Chicken and Garlic Broccoli

garlicky broccoli, tender chicken strips, Dijon pan sauce

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 250 | Category: Gluten-Free, Keto, Weight Loss, Low-Calorie, Low-Carb, Lean and Green | Allergens: Contains Soy (Tamari) | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber


Equipment:

  • - Chef's Knife
  • - Large Nonstick Skillet with Lid
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Bowl
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Broccoli Florets
  • - Chicken Breasts
  • - Chicken Stock Concentrate
  • - Dijon Mustard
  • - Minced Garlic
  • - Tamari Sauce

TK Table Talk:

What was your favorite toy growing up?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Dijon Chicken and Garlic Broccoli - Step 1

2. Prep Chicken: Cut chicken into thin strips and place in a medium bowl. Add tamari, a pinch of pepper and toss to coat.

Dijon Chicken and Garlic Broccoli - Step 2

3. Make Chicken Stock: Whisk together chicken stock concentrate and ½ cup very warm water.

Dijon Chicken and Garlic Broccoli - Step 3

4. Cook Broccoli: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add ONLY half of garlic (save the rest to flavor soup stock), broccoli and ONLY ¼ cup chicken stock. Cover and cook 3 minutes. Uncover and cook 2 more minutes or until liquid evaporates and broccoli is crisp-tender. Remove broccoli from skillet and keep warm.

Dijon Chicken and Garlic Broccoli - Step 4

5. Cook Chicken: Add 1 teaspoon olive oil to skillet and heat over mediumhigh heat. Add chicken. Brown 2 to 3 minutes on each side. Add remaining ¼ cup stock and bring to a boil. Reduce heat to medium-low and stir in Dijon mustard. Return broccoli to skillet and cook until heated through.

To Serve: Divide chicken and broccoli evenly between 2 serving plates or bowls.

Pro Tip:

If you’re not in a hurry, marinate the chicken for 30 minutes.
Spice it Up!: Stir in 1 teaspoon chopped fresh tarragon to the pan sauce.

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