Ingredients: |
Ingredients: For the chicken and veggies:
1 tablespoon vegetable oil
4-6 boneless, skinless chicken thighs
Salt and freshly ground black pepper, to taste
Portobello mushrooms, rinsed and sliced
Baby bok choy, pre-rinsed (you can usually find them at Trader Joe's)
1 package of firm tofu, drained and cubed
Chicken stock or broth, enough to cover the chicken and veggies
For the mash:
1 1/2 pounds of cauliflower florets
3 cloves of garlic (or more to suit your personal preference)
2 cups 99% fat-free chicken broth
Salt and pepper, to taste
For the cucumber salad:
2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons toasted sesame seeds (optional)
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Directions: |
Directions:For the chicken and veggies:
Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper. Add chicken and brown on all sides, about 3-4 minutes per side. Transfer chicken to plate. Add mushrooms and stir about 3-5 minutes. Add remaining vegetables and broth or stock, stirring frequently. Return chicken and any juices to skillet. Bring to a boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes.Serve over hot cauliflower mash.
For the mash:
Combine the cauliflower, garlic, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
Reserve 2 tablespoons of the cooking liquid and drain cauliflower. Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in 1 or 2 tablespoons of the reserved broth, if necessary, to moisten the mixture. Season with salt and pepper to taste.
For the cucumber salad:
Peel cucumber (scrape out the seeds, if not an English cucumber) and slice in half lengthwise, into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately. |
This recipe for Chicken and Veggies Any Night of the Week is from