Sneaking away for an unplanned evening workout feels like such a bonus … until coming home tired and hungry to make dinner. That’s exactly what happened last night, but I was able to whip up this tasty, healthy, satisfying dinner in just about 20 minutes. That’s the goal here of these food postings on Fridays, to give ideas for quick and tasty nutrition so that you can continue living/playing/sweating/etc. … 🙂
A quick note about the broccoli preparation: I love to sautee broccoli in a fry pan with a little olive oil, salt and pepper, and garlic. It’s my favorite way to prepare the vegetable. For this recipe, I wanted the broccoli to take on a breadcrumb-like role in the dish, so I used a Ninja to pulse the broccoli florets into the consistency I wanted. You could definitely just use a knife to chop them, but using the Ninja was so quick and easy.
Here’s what you’ll need:
- Chicken thighs (you could substitute chicken breasts if you prefer)
- Herbs de Provence
- Olive Oil
- Head of broccoli
- 2 cloves garlic
- Hummus – I use Cedar’s Hummus – they spell it “Hommus” – because their products have no preservatives and (shameless plug) my dad works for them.
- Salt & Pepper
- Chop broccoli into small florets and pulse in the Ninja.
- Heat a fry pan with a little olive oil and once it’s heated, toss in the “broccoli-crumbs.”
- While the broccoli-crumbs are sautéing, trim the chicken thighs to the extent you desire.
- Season both sides generously with Herbs de Provence, salt & pepper, and a drizzle of olive oil
- Heat a grill pan on medium-high heat (I like to use one with grooves like this) and once hot, places chicken thighs in pan.
- Cook for about 7 minutes and then flip.
- After the flip, turn the heat down to medium-low AND COVER THE PAN
- Cook for 10-12 minutes, depending on thickness of meat.
- I like my meat a little bit more on the “done” end of the spectrum, so play around with cooking times depending on what you like.
- Once the chicken is done, remove from heat and let sit.
- Ok, back to the broccoli-crums. They should be browning up nicely, so now’s the time to add a tiny bit more olive oil and 2 cloves of crushed garlic. Stir it all together
- TIP: Know that once you add the garlic, it’s only going to cook for a minute (or two MAX) longer so the garlic doesn’t burn.
- Once finished, remove from hear and set aside.
- Take about a tablespoon of hummus for each chicken thigh and spread over the meat.
- Finally, sprinkle the broccoli-crumbs over the hummus-covered chicken for the breadcrumb-like effect.
And voila! This was so flavorful and completely filled me up after a tough workout. To be honest, I’m not sure if this will be acceptable to my toddler but I would try. I liked it so much that if he won’t eat it, I will 🙂