tender, crunchy, and not too rich for everyday
Hands on time: 25 minutes // Time from start to finish: 60 minutes
(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Grain Free (Optional))
Ingredient List: Chicken, Broccoli, Mushrooms (your choice), Leeks, Chicken Broth, Olive Oil, Thyme, Salt, Brown Rice (Optional)
Start by making Standard Chicken.
While your chicken is in the oven, boil water, chop your broccoli into bite size pieces and lightly (!) steam them.
Clean (by lightly rubbing with a paper towel) your mushrooms (I used shitake and cremini, but mix it up with some oyster or portabellas for fun). Thinly slice them and lightly sauté in olive oil with a pinch of salt. Add to food processor.
Next, clean and slice (technically slice, clean, slice) your leeks (because of all the sand that gets in-between the fronds, it’s best to cut them in half lengthwise and rinse them out before slicing into strips). Add a dash more olive oil to the ‘shroom pan and sauté your leeks until soft and fragrant. Add to food processor.
Blitz the mushrooms and leeks until very fine. Add some chicken broth and thyme and blitz again. You’re looking for a creamy texture–it’s hard to take it too far.
When your chicken is done, let cool, and dice. Mix the chicken, steamed broccoli, and mushroom sauce together in a baking dish. If desired, you can add cooked brown rice either in the main mix or just on top for a little crunch.
Place the dish in the oven at 375F for 25-30 minutes. You’re looking for it to heat all the way through, since everything is already cooked, so pay close attention towards the end.
Serve with: a spoon, I’d guess. Into a bowl first and then your face. Or skip the bowl. I won’t judge.
The Accidental Nutritionist 