As a busy mom, I am always in need of quick and easy dinner recipes. I usually have all my meals planned out (see my method here), but one night I didn’t have a plan and threw this recipe together. It turned out great and has become an easy favorite. My garlic-ginger paste in the fridge is what helped me put it together.Jump to Recipe
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For this recipe you will need ginger-garlic paste. You can buy it at the store (like this), but I prefer to make my own. Simply peel mince peeled garlic and ginger in a blender or food processor until a paste forms. Add a little water as needed for thinning.
If you’d rather not make a bunch and only make some for this recipe, then just peel enough garlic and ginger to make up the heaping tablespoon you’ll use in the recipe (see picture below).
I like to keep a jar of garlic-ginger paste in the fridge. I use it a lot in Indian dishes, but it’s a good flavor to have on hand. It’s also good to take a spoonful of when you feel a cold coming on!
Once you’ve got some ginger-garlic paste, you’re ready to go!
Garlic-Ginger Chicken & Broccoli
1 tsp Unrefined Sea Salt
1 tsp Pepper, freshly ground
1/4 cup Honey (preferably organic and raw)
1 heaping tablespoon Garlic-Ginger Paste (store bought, or homemade [see above])
1.5 Lbs Boneless, Skinless Chicken Thighs, preferably organic
Virgin Coconut Oil, preferably organic
1 Head of Broccoli, cut into inch long pieces, preferably organic
Mix the salt, pepper, and honey in a medium-sized mixing bowl. Then mix in the heaping tablespoon of garlic-ginger paste. By heaping I mean overflowing, you need a lot of the paste for the full flavor to come through.
Add the chicken thighs and stir. For best flavor, let it marinade for at least 1 hour prior to cooking. This step is not essential though, I have cooked it right after mixing and it still tastes great. However, it is definitely more flavorful when marinaded so I recommend this step.
Once you have marinaded your chicken, it’s time to cook it. Put a tablespoon of coconut oil into a medium sized pan place on stove with medium heat. Once the oil is melted, spread across the bottom of the pan. Add the chicken thighs and pour any extra marinade over the top of the thighs. Cook on medium for 25 minutes or until the inside is no longer pink, turning halfway.
Once the chicken is done, remove from the pan and set aside. Place the broccoli in the pan and sauté for 15 minutes or until soft.
While the broccoli is cooking, slice the chicken thighs into bite-size pieces. Then add to pan with the broccoli for a final stir. Remove from heat and serve warm.
And there you have it, an easy weeknight recipe. What do you make on busy weeknights? Let me know in the comments below.
Easy Garlic-Ginger Chicken & BroccoliCourse: Main DishDifficulty: Very Easy
This yummy, easy meal is a cinch to whip up on a busy weeknight.
1 teaspoon unrefined sea salt
1 teaspoon freshly ground pepper
1/4 c Honey
1 heaping tablespoon Garlic-Ginger Paste
1.5 lbs Boneless, Skinless Chicken Thighs, preferably organic
1 Head of Broccoli, cut into inch-long pieces, preferably organic
- Mix together the salt, pepper, honey, and garlic-ginger paste. Add chicken and let marinade as time allows (20 minutes-3 hours).
- Add coconut oil to pan on medium heat. Once melted, add chicken thighs and pour extra marinade on top. Cook on medium for 25 minutes or until no longer pink on the inside, turning halfway. Once done, remove from pan and set aside.
- Add broccoli to the same pan and sauté on medium for 15 minutes, or until tender. Meanwhile, slice chicken into bite-sized pieces. Once broccoli is tender, add chicken to pan and stir. Remove from heat and serve warm.
- This dish can be served on its own or with grains such as rice or quinoa.
- You do not have to marinade the chicken at all if you do not have time. It still tastes great when cooked right away.