As the lack of posts throughout August suggests, it’s been a busy month so far.
Sadly, it doesn’t look like things will abate any time soon.
So, I have no story for you today, just a simple weeknight dinner.
But it’s a easy and flavorful one. Did I mention that it’s quick? As in, cooks in twenty minutes? And uses pantry staples?
Hopefully that’s enough to get your attention.
I’ve been making a variation on this dish since it first took the blogosphere by storm, making tweaks along the way, kicking up the spice and simplifying it. I’ve switched out the proteinusing chicken breast in place of shrimppartially because I’m more likely have the former on hand but more because the cooking time for the chicken and broccoli is the same which means that you only need to stir the ingredients halfway, rather than add new things to the pan. After my recent work days, I’m not sure that I have the mental capacity to do more than that (although, rest assured, my weekends are still reserved for baking. And, have I got a tart for you…)
That said, the recipe is easy enough to adapt once you have the method down. Hopefully it’ll become a go-to weeknight recipe for you, too.
Roasted Chicken with Broccoli
2 pounds broccoli, cut into bite-size pieces (stems and florets)
4 tablespoons (1/4 cup) extra virgin olive oil
1 TBS ground coriander
1 TBS ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 pound large chicken breast, cubed
3 carrots, diced
1/2 large red onion, diced
2 teaspoons lemon zest
1 TBS lemon juice
Preheat oven to 425 degrees. In a large bowl, toss broccoli, red onion, carrots, and chicken breast with oil, coriander, cumin, teaspoon salt, 1/2 teaspoon pepper and paprika.
Spread vegetables and chicken in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway through. Once chicken is fully cooked and broccoli is tender and golden around the edges, sprinkle with lemon zest and juice.
Serve with brown rice.