top of page
  • Jasmine Norwood-Dioulo

Chicken & broccoli with a little twist

A women’s work is never done is it?! We have to spice it up in the bedroom, spice it up in the kitchen...and that’s usually after a full day’s it in the office or in the home. Now, they’re all labors of love but, keeping it new new in the kitchen can be tricky! I know I’m not the only one who feels like she has the same 5 or 6 meals in HEAVY rotation haha. That said, I’m constantly looking for little ways to switch things up & last week I had success that I just have to share! Hubby loved it, it only took about 30 mins to make, and it was filling, yet light. Win, win, win!! Here’s what you’ll need to recreate the dish I made for Julian’s lunches last week: Chicken breasts Salt Pepper Basil Raisins Onions Garlic Habanero Honey Broccoli Olive oil Cashews Almonds Rice So first you’ll dice up an onion, a garlic glove, and a pepper of your choice (hubby likes it HOT so I use habanero)...sauté them in a little olive oil over medium heat.... As those are heating up and browning, thinly slice the chicken breasts and toss them into the same pan as the onions, garlic and peppers. Also add raisins at this time! (You may need to add a little more oil — just eye it) You’ll want to make sure the chicken cooks through and through which shouldn’t be a problem because the pieces are so thin but just make sure you’re fire isn’t too high because that will cook the outside of the chicken before the inside is finished. Season with salt, pepper, and a little basil. As that’s heating up...preheat your oven to 375-400 degrees. Grab a cookie sheet, line it with foil, spread broccoli, natural cashews and natural almonds out all over the sheet. Then drizzle a little olive oil all over the mix and sprinkle salt and pepper over it. Pop that into the oven for about 20 to 25 mins. You want the nuts to brown some and the broccoli to still be green but have a crispy texture. That texture really sets off the meal when it’s all said and done! As the chicken mixture is wrapping up, add about a table spoon of honey to the pan and mix it so that it covers a lot of the chicken pieces. Once chicken is fully cooked turn off the fire under the pan. When broccoli and nuts are finished, pull them out of the oven and mix them into the meat, peppers, onion, and garlic. It’s delicious as is or served over rice, quinoa, or fresh spinach! *Now, this is a gluten-free meal, but for my pescatarian and plant-based babes I imagine the same recipe would work really well with shrimp, more veggies, or tofu instead of chicken.

I hope you enjoy this quick and easy dish as much as we did! Julian liked it so much he texted me in the middle of his work day to say how great it was...I was so proud haha those “lunch is 🔥 babe!” Texts make my WHOLE day. ☺️ Please let me know if you have any questions or if you have any good recipes for me to try! We ladies, gotta help each other keep it spicy! 😉 Love Always. Jas

bottom of page