This sweet chili glaze is amazing. I love to use it over chicken as in this BBQ Chicken Wings recipe.

For this sheet pan, I use both regular and sweet potatoes.  They are bursting with flavor due to the  Parmesan cheese, breadcrumbs, garlic, and herbs coating. The breadcrumbs make the potatoes crispier and I usually like to add a bit of breadcrumb to my potato recipes.

I have used broccoli this time for my BBQ Chicken Sheet Pan but feel free to use any other veggies that suit your tastes better. Brussels Sprouts, cauliflower, green beans, or asparagus are great choices for sheet pans.

This meal is quick and effortless to prepare, making it a great weeknight dinner option. Serve with a side of rice or crusty bread for a complete and satisfying meal.

Hope you will try this easy Sheet Pan BBQ Chicken and Roasted Veggies, and don’t forget to tag me on Instagram if you do. Would love to see how it turned out for you. Enjoy as we sure did.

Other chicken recipes you may like to try

If you love easy chicken recipes you also might like to try this comforting Chicken Marsala that is perfect for a quick dinner or lunch. This Chicken Tikka Masala is another recipe we love and a favorite choice for busy days.  This Skillet Chicken Fajitas is another great choice for either lunch or dinner especially when served with homemade tortillas. For more chicken recipes check our collection of Chicken Recipes.

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Bacon Wrapped Chicken
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Sheet Pan BBQ Chicken and Roasted Veggies

This Sheet Pan BBQ Chicken and Roasted Veggies is a great idea for an easy quick dinner. The chicken is coated in a honey, chili and BBQ sauce.

Course Main Course

Cuisine American

Keyword chicken dinner, chicken dinner recipes, dinner ideas, dinner recipes, easy chicken recipes, healthy chicken recipes, sheet pan BBQ chicken, sheet pan chicken, sheet pan meals, sheet pan recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 567kcal

Ingredients

For the chicken

• 4 medium boneless skinless chicken breasts or thighs
• 1 tsp smoked paprika
• salt and freshly ground black pepper

BBQ Honey Sauce

• 1/4 cup (60g) barbecue sauce
• 2 tbsp (45g) honey
• 1 tbsp (15g) hot chili sauce (sriracha)

For the Potatoes

• 1 pound (450g) sweet potatoes
• 1 pound (450g) potatoes
• 2 tbsp olive oil
• 1/2 tsp (1g) garlic powder
• 1 ½ tbsp (12g) breadcrumbs
• 1/4 cup (25g) Parmesan Cheese
• salt
• freshly ground black pepper
• mixed dried herbs , oregano, basil, thyme

For the Broccoli

• 2 small heads broccoli (300g each)
• 1 tbsp olive oil
• salt and freshly ground black pepper

Instructions

• Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper and set aside.
• Place the barbecue sauce with honey and hot chili sauce into a small saucepan. Simmer over low heat for 1-2 minutes. Remove from heat and set aside.
• Cut potatoes into about 1 inch (2.5 cm) chunks. Add potatoes and sweet potatoes to a large bowl. Add olive oil, salt, pepper, herbs, garlic powder, breadcrumbs and Parmesan cheese over the potatoes. Toss to coat.
• Arrange the tossed potatoes on the baking sheet on one side.
• Cut broccoli into florets and place into a large bowl. Drizzle with a bit of olive oil, season with salt and pepper and toss to coat.
• Place the chicken and broccoli on the baking sheet. Season chicken breast with salt, pepper and smoked paprika if used.
• Brush the chicken with honey BBQ sauce.
• Bake for 25-30 minutes until veggies are tender and chicken is cooked through.
• If broccoli cooks too fast, cover it with aluminum foil after the first 15 minutes.
• Broil for a few minutes before removing the baking sheet from the oven.
• Once it has finished baking remove the pan from the oven and add a bit more honey BBQ sauce to the chicken if desired.

Video

Nutrition

Serving: 1 serving | Calories: 567kcal | Carbohydrates: 49.6g | Protein: 48.9g | Fat: 19.3g | Saturated Fat: 4.5g | Cholesterol: 135mg | Sodium: 652mg | Potassium: 1537mg | Sugar: 11.3g | Calcium: 114mg | Iron: 4mg

The post Sheet Pan BBQ Chicken and Roasted Veggies appeared first on Home Cooking Adventure.

One of the things that makes this salad so special is the delicious, creamy dressing that really brings out the flavors of the fresh, crisp veggies. The combination of the broccoli and cauliflower creates a wonderful texture, and the addition of sweet and salty toppings like bacon and almonds makes it a real crowd-pleaser.

But it’s not just the flavors and textures that make this salad so great. It’s also incredibly versatile and can be easily adapted to suit your preferences or dietary needs. For example, if you’re looking for a vegetarian or vegan option, simply leave out the bacon or replace it with a vegan alternative.

Another great thing about this salad is that it’s perfect for leftovers. If you end up with any extra, simply store it in the fridge and enjoy it as a quick and easy meal later on. Just be sure to wait until you’re ready to serve it before adding any bacon or almonds, as this will help to ensure that they stay nice and crispy.

How to make broccoli cauliflower salad

Begin by cooking the bacon in the oven until it becomes crispy and then crumble it into small pieces. Cut the broccoli and cauliflower florets into bite-sized pieces and mix them with red onion, dried cranberries, and sliced almonds in a large bowl. Add the crumbled bacon to this mixture and season the entire salad with salt and pepper.

Next, prepare the dressing by combining mayonnaise, sour cream, vinegar, mustard, sugar, salt, and pepper in a small pitcher. Pour the mixture over the broccoli and toss it together.

To finish the dish, sprinkle additional bacon crumbles and almonds on top just before serving. The resulting salad is a perfect combination of textures and flavors, with the creamy dressing providing a wonderful contrast to the crisp vegetables and crunchy toppings.

So if you’re looking for a delicious and easy side dish that will impress your guests this Thanksgiving, give this Broccoli Cauliflower Salad a try. With its perfect blend of flavors and textures, it’s sure to be a hit at your holiday table. Make sure to share the photos with me on Instagram if you do. Enjoy!

Other similar recipes you may like to try

I like to try various ways of introducing broccoli in our diet and these Broccoli and Cheese Balls is one of them. This recipe not only includes broccoli but also incorporates oats for added nutritional value.

Cauliflower is one of those vegetables that is not only tasty but really healthy too. Beyond the fact that it is rich in vitamins and omega 3 it is also a good source of Vitamin C and manganese both being powerful antioxidants. This Roasted Cauliflower is a great way to include cauliflower in your diet.

I really love this fresh Broccoli and Sweet Potato Salad which features raw broccoli and sweet potatoes for a fresh and crunchy twist on a classic salad.

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Broccoli Cauliflower Salad

This Broccoli and cauliflower salad is a perfect choice among your other Thanksgiving side dishes. It can be made well in advance, travels easy and if you end up with leftovers (which is unlikely) it can easily be stored for a later meal.

Course Salad, Side Dish

Cuisine American

Keyword appetizer, broccoli cauliflower salad, broccoli salad, side dishes, Thanksgiving side dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 303kcal

Ingredients

• 1 medium head (300g) of broccoli
• 1 small head (200g) of cauliflower
• 1/2 of a red onion , finely chopped (approximately 1/4 cup)
• 1/4 cup (40g) dried cranberries
• 4-5 bacon slices , cooked and crumbled
• 1/4 cup (60g) mayonnaise
• 1/4 cup (60g) sour cream
• 1 tbsp (15ml) apple cider vinegar
• 1 tbsp (15g) Dijon mustard
• 1 tbsp (15g) sugar
• Salt and freshly ground black pepper
• 1/4 cup (30g) sliced almonds

Instructions

• To cook the bacon preheat the oven to 400F (200C). Line a baking sheet with parchment paper and place bacon strips on it. Bake until bacon is crispy for about 15-20 minutes. Transfer bacon on paper towels to remove the excess fat. Crumble it up in small pieces and reserve for later use.
• Separate broccoli and cauliflower florets in bite size pieces, add to a large bowl and add red onion, dried cranberries, bacon crumbles and sliced almonds.
• Season with salt and pepper.
• Make the salad dressing. In a small pitcher combine mayonnaise, sour cream, vinegar, mustard , sugar,  salt and pepper. Taste and adjust based on desired acidity.
• Toss broccoli with salad dressing.
• Right before serving top with more bacon crumbles and almonds.

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 303kcal | Carbohydrates: 19.9g | Protein: 12.6g | Fat: 20.3g | Saturated Fat: 5.6g | Cholesterol: 31mg | Sugar: 8.5g

The post Broccoli Cauliflower Salad appeared first on Home Cooking Adventure.

These healthy broccoli and cheese balls are really easy to prepare, and you can serve as they are with a dipping sauce, or use them in tortilla wraps, as a side dish or a great snack on the go. They also can be made as an healthy appetizer for parties and family gatherings. They keep well refrigerated for several days or frozen for later use.

How to make broccoli cheese balls

Preheat your oven to 400F (200C) and line a baking sheet with parchment paper for easy cleanup.

Start by grating the cheeses using the small holes of the grater. Then, cut the broccoli florets into very small pieces and transfer them to a large bowl.

To the bowl of broccoli, add the grated cheese, finely chopped onion, minced garlic, oats, breadcrumbs, salt, and pepper. Crack two eggs into the mixture and mix everything together until well combined. If the mixture seems too dry, you can add another egg to help bind everything together.

Using an ice cream scoop or your hands, take equal portions of the broccoli and cheese mixture and shape them into balls. Place the balls onto the prepared baking sheet, leaving some space between each one. Sprinkle a bit of vegetable oil over the top of each ball to help them brown nicely in the oven.

Bake the broccoli and cheese balls in the preheated oven for 25 to 30 minutes, or until they are slightly golden and crispy on the outside.

Once they are done baking, serve the cheesy broccoli balls with your favorite dipping sauce or enjoy them as a delicious side dish alongside your favorite meal. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Explore our Healthy Recipes for more similar ideas. For more appetizer ideas check our full collection for Appetizer Recipes.

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Broccoli Cheese Balls

These broccoli and cheese balls are really easy to prepare, and you can serve as they are with a dipping sauce, or use them in tortilla wraps, as a side dish or a great snack on the go. They also can be made as an healthy appetizer for parties and family gatherings. They keep well refrigerated for several days or frozen for later use.

Course Appetizer, Brunch, Side Dish

Cuisine American

Keyword broccoli appetizer, broccoli cheese balls, broccoli recipes, cheese balls

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 35 servings

Calories 28kcal

Ingredients

• 1/2 cup (50g) Cheddar cheese
• 1/2 cup (50g) Parmesan cheese
• 1 head (300g) broccoli florets
• 2 green onions , chopped
• 2 cloves garlic , minced
• 1/2 cup (60g) ground rolled oats
• 1/4 cup (30g) breadcrumbs
• 2-3 eggs
• Salt and freshly ground black pepper
• vegetable oil

Instructions

• Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
• Grate cheeses using the small holes of the grater.
• Cut broccoli florets in very small pieces and transfer to a large bowl.  Add cheese, onion, garlic, oats, breadcrumbs, salt and pepper into the bowl. Add 2 eggs and mix to combine. If still too dry add another egg.
• Use an ice cream scoop to take equal portions of broccoli and cheese mixture and form into balls. Place the balls on the prepared baking sheet and sprinkle with a bit of vegetable oil over the top.
• Bake for 25 -30 minutes until slightly golden.
• Serve with your favorite dipping sauce or as a side dish.

Video

Nutrition

Serving: 1 cheese ball | Calories: 28kcal | Carbohydrates: 2.5g | Protein: 1.7g | Fat: 1.3g | Saturated Fat: 0.6g | Cholesterol: 12mg

The post Broccoli Cheese Balls appeared first on Home Cooking Adventure.

One of the great things about this recipe is that you can customize it to your liking. Whether you prefer broccoli, snow peas, or bell peppers, you can add or leave out different vegetables based on your tastes. However, I highly recommend not leaving out the ginger and garlic, as they bring a lot of flavor and a unique taste to this dish.

Preparing the chicken stir-fry noodles is incredibly easy, as long as you have all the ingredients ready to go before you start cooking. The actual stir frying process takes no more than 5 minutes, so it’s important to have the noodles cooked and all your veggies cut thinly so they can cook quickly.

Once everything is cooked and combined, you’ll be amazed at how flavorful and delicious this dish is. It’s a perfect balance of protein, carbs, and veggies, making it a great meal for any time of day. Plus, it’s so easy to make that it’s a great option for busy weeknights when you don’t have a lot of time to cook.

How to make ​​Chicken Stir-Fry Noodles

To start, cook the noodles according to package instructions, drain and rinse under cold water, and toss with a little vegetable oil. Set aside until ready to use.

Next, heat oil in a large wok over medium-high heat, then add chicken and toss until golden. Add garlic and ginger and fry for 30 seconds. Add vegetables and stir-fry for two to three minutes more over medium-high heat, stirring continuously for even cooking.

Once the chicken and vegetables are cooked, add sugar, cooked noodles, soy sauce, and oyster sauce. Stir everything together to combine, and serve immediately.

I highly recommend giving this chicken stir-fry noodles recipe a try. It’s a simple and healthy meal that’s sure to become a favorite in your household too! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. 

Other similar recipes you may like to try

This Teriyaki Chicken is one of the  most delicious ways of preparing chicken for lunch or dinner with a very quick and easy method. The chicken is first seared on medium high heat and then cooked with a spicy, sweet and salty sauce. The sauce thickens and chicken gets beautifully glazed and totally irresistible.

Skillet Chicken Fajitas are a great colorful dish perfect for lunch or dinner. Thin slices of marinated chicken with colorful peppers and thin onion strips, cooked quickly in a hot skillet and served immediately with  warm tortillas and various toppings. They are simply a crowd pleaser and a perfect dish whenever your friends come round.

If you’re looking for a quick and delicious meal that’s perfect for lunch or dinner, this easy recipe for Easy Fried Rice is an excellent choice that’s sure to please your taste buds! Not only is it quick and easy to make, but it’s also incredibly flavorful. It features a combination of colorful vegetables and scrambled eggs, all seasoned with a delicious blend of soy sauce, sesame oil, and oyster sauce.

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Broccoli and Prosciutto Pasta
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Chicken Stir-Fry Noodles

This chicken stir-fry noodles recipe is perfect for a quick and easy meal that's also healthy and full of flavor. With a variety of veggies, tender chicken, and delicious noodles, it's sure to become a family favorite. Plus, it takes no more than 30 minutes to prepare, making it a great option for busy weeknights when you don't have a lot of time to cook.

Course Main Course

Cuisine Chinese

Keyword 30 minute meal, 30 minutes dish, chicken noodle stir-fry, chicken stir-fry, chinese stir-fry, dinner recipes, lunch recipes, stir-fry, stir-fry noodles

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 25 minutes minutes

Servings 4 servings

Calories 291kcal

Ingredients

• 1 medium carrot (90g) , cut into thin strips
• 1 red pepper (120g) , cut into thin strips
• 1 ½ inch (4cm) fresh ginger (25g) , finely chopped
• 2 garlic cloves , finely chopped
• 2 medium green onions , chopped
• 1 head Broccoli (250g) , cut into small florets
• 7 oz (200g) chicken breast , cut into thin strips
• 8 oz (230g) dried egg noodles
• 2 tbsp (24g) sesame oil
• 1 tsp (5g) brown sugar
• 3 tbsp (45g) light soy sauce
• 2 tbsp (30g) Fish/Oyster sauce

Instructions

• Cook noodles in boiling salted water according to packet instructions. Drain and rinse under cold water. Toss with a little vegetable oil. Set aside until ready to use.
• Heat oil in a large wok over medium high heat.
• Add chicken and toss over high heat until golden. Add garlic and ginger and fry for 30 seconds.
• Add the vegetables and stir-fry for two-three minutes more over medium-high heat, stirring continuously for even cooking.
• Add sugar, cooked noodles, soy sauce, oyster sauce and stir to combine.
• Serve immediately.

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 291kcal | Carbohydrates: 30.4g | Protein: 22g | Fat: 10.4g | Saturated Fat: 1.3g | Cholesterol: 59mg | Sugar: 5.4g

The post Chicken Stir-Fry Noodles appeared first on Home Cooking Adventure.

How to make broccoli and prosciutto pasta

To cook broccoli, start by bringing a large pot of water to a boil. Add a teaspoon of salt, then add the broccoli florets and cook them until they’re just tender, which should take about 1-2 minutes. Remove the florets and place them in a bowl of ice water to stop them from cooking further.

Next, bring the water back to a boil and cook the pasta until it reaches the al dente stage. Once done, drain the pasta, making sure to reserve some of the cooking water in case you need it later.

Now, cut the prosciutto into strips about 1/4 inch thick. Heat some oil in a pan over medium-high heat, then add the prosciutto and cook it for a couple of minutes. Add the broccoli and cream to the pan and give it a good stir.

Add the drained pasta to the pan, and if the mixture seems too dry, you can add some of the reserved cooking water to reach your desired consistency. Season everything with salt and pepper to taste.

Finally, serve the dish immediately, with slices of Parmesan cheese on top.

Hope you will try this Broccoli and Prosciutto Pasta recipe. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more pasta dishes check our full collection of Pasta Recipes.

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Broccoli and Prosciutto Pasta

This broccoli and prosciutto recipe is easy and quick, it takes no more than 15 minutes to prepare and is really delicious and healthy. It can make a perfect lunch or dinner for all the family.

Course Main Course

Cuisine American

Keyword broccoli ham pasta, broccoli pasta, dinner, easy, easy dinner recipe, healthy pasta recipes, linguini, lunch, Parmesan, pasta recipes, prosciutto pasta, spaghetti

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 367kcal

Ingredients

• 1 cup (about 120 g) broccoli florets
• 2.5 oz (70 g) prosciutto cotto
• 7 oz (200 g) your favorite pasta (spaghetti , linguini
• 2/3 cup (200g) cream
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• Parmesan cheese

Instructions

• To cook broccoli bring a large pot of water to a boil. Add one teaspoon of salt. Add the broccoli florets and cook until crisp-tender for about 1-2 minutes. Remove the florets and place in a bowl with ice water.
  
• Return water to the boil. Cook the pasta to the al dente stage. Drain the pasta and reserve some of the cooking water in case you need it.
  
• Cut the prosciutto in 1/4 inch strips. Heat oil over medium-high heat. Add prosciutto and cook for a couple of minutes. Add broccoli and cream and stir.
  
• Add drained pasta. If necessary add some water to get the consistency you prefer. Season with salt and pepper.
  
• Serve immediately with Parmesan cheese slices on top.
  

Nutrition

Serving: 1 serving out of 3 | Calories: 367kcal | Carbohydrates: 41.1g | Protein: 16.3g | Fat: 15.8g | Saturated Fat: 4.4g | Cholesterol: 83mg | Sugar: 2.2g

The post Broccoli and Prosciutto Pasta appeared first on Home Cooking Adventure.

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Broccoli Quesadillas

Healthy, delicious and irresistible Broccoli Quesadillas for broccoli lovers. It takes only few minutes to prepare and they are perfect for lunch or dinner.

Course Main Course, Snack

Cuisine Mexican

Keyword broccoli quesadilla, homemade quesadilla, homemade Quesadilla recipe, homemade tortilla, mozzarella quesadilla, tortilla recipe, whole wheat flour tortilla

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 212kcal

Ingredients

• 1 cup broccoli , cooked and chopped
• 1 cup mozzarella , shredded
• 1/4 cup corn kernels
• 1/4 tsp garlic powder
• 4 flour tortillas (10 inches) , room temperature
• Salt and freshly ground black pepper , to taste
• 2 tbsp olive oil

Instructions

• If you want to use homemade tortillas this would be the first step. For homemade tortillas you can find the recipe

  . After you make them let them cool down, to reach the room temperature.
• To cook broccoli bring a large pot of water to a boil. Add one teaspoon of salt. Add the broccoli florets and cook until crisp-tender for about 2 minutes. Remove and place in a bowl with ice water. Drain and chop the broccoli.
• Combine broccoli with cheese, corn and garlic powder. Add salt and pepper. Divide mixture in four, for each tortilla. Add the mixture on one half of the tortillas, and fold it with the other half.
• Heat one tablespoon of oil in a large frying pan over medium heat until hot, about 3 minutes. Carefully add two folded tortillas and cook on each side for several minutes until the bottom of tortilla is golden. Flip and cook on the other side too, cheese should be melted and the tortillas gold and crisp. Repeat this step with the other two.
•  Remove from pan and slice into wedges. Serve hot or warm.  

Video

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 14.9g | Protein: 9.6g | Fat: 13.5g | Saturated Fat: 4.7g | Cholesterol: 15mg | Sugar: 1.1g

The post Broccoli Quesadillas appeared first on Home Cooking Adventure.

Did you know that quinoa is a grain that is really nutritious and healthy, rich in proteins and fat free, useful in kidney or high cholesterol problems? Also compared to other grains like corn or wheat quinoa contains higher levels of calcium, iron, magnesium, zinc, potassium, phosphorus and copper which are very important for muscle, heart and nerve functions.

These being said I have to admit it, quinoa drew me to its side.  Now all that remained was to draw my family to quinoa side too :). And with these patties I succeeded. Combining quinoa with broccoli was a very good idea, my patties were really tasty and very much appreciated in my family.

Can be served simply as they are with a chili sauce, or along a good fresh salad. What is good to this recipe is that you don’t need to cook all at once, you can refrigerate some of the mixture up to few days and cook them only when needed.

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Quinoa and Broccoli Patties

These tasty, nutritious quinoa and broccoli patties served with a chili sauce, or alongside a good fresh salad are healthy and everybody will love.

Course Appetizer, Side Dish

Cuisine American

Keyword broccoli recipe, healthy quinoa recipe, quinoa appetizer, quinoa broccoli fritters, quinoa broccoli patties, quinoa fritters

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5 servings

Calories 237kcal

Ingredients

• 1 cup quinoa
• 2 cups water
• 3 spring onions , chopped
• 3 cloves garlic , minced
• 1 broccoli head
• 1/2 cup breadcrumbs
• 1 tbsp olive oil
• 1/3 cup cheese , grated
• 2 eggs
• 1/4 cup fresh basil leaves , chopped
• Salt and freshly ground black pepper
• Fresh parsley , chopped

Instructions

• Place quinoa in a mesh strainer and rinse well under cold water. Cook the quinoa in 2 cups of boiling water for about 15 minutes, until the water is absorbed. Remove from heat and let it cool slightly.
• Steam the broccoli until tender, then chop finely.
• In a large bowl combine quinoa with the rest of ingredients, broccoli, spring onions, garlic, cheese, eggs, breadcrumbs, salt, pepper and herbs. 
• Form the quinoa mixture into patties, and place on a plate. 
• Heat the oil in a non-stick frying pan over medium-low heat. Line a plate with paper towel. Add the patties onto the frying pan and cook until well browned, about 6-8 minutes per side. Transfer to the prepared paper towel plate to remove any excess grease.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 28.3g | Protein: 10.6g | Fat: 9.4g | Saturated Fat: 2.8g | Cholesterol: 73mg | Sugar: 1.3g

The post Quinoa and Broccoli Patties appeared first on Home Cooking Adventure.

The broccoli puree is enriched with potatoes, parsley, and sour cream, giving it a rich, creamy texture and a delightful flavor.

The addition of sesame seeds adds a subtle nuttiness, enhancing the overall taste. This dish not only tastes wonderful but also looks quite sophisticated, making it an excellent choice for any occasion. The combination of vibrant green broccoli puree and tender chicken makes for a visually appealing and nutritious meal. This recipe is perfect for both a special dinner or a casual lunch and is sure to impress.

How to make broccoli puree with chicken

Begin with marinating the chicken. For this mix all marinade ingredients in a medium bowl. the yogurt, olive oil, lemon juice, garlic, basil leaves, salt and pepper. Add the chicken breast, cover, and refrigerate for about 20 minutes.

How to prepare the broccoli puree

While the chicken is marinating, prepare the broccoli puree. Place the potato and parsley root on a steamer rack over boiling water and steam until tender. Then steam the broccoli for about 10 minutes until tender. Let the vegetables cool. If you don’t have a steamer rack, boiling the vegetables until tender is also an option.

Transfer the steamed vegetables to a food processor. Add vegetable stock and process until smooth. Transfer the vegetable puree to a medium bowl, add sour cream, salt, and pepper, and mix until well blended. The puree is now ready to serve.

How to roast the sesame seeds

Next, roast the sesame seeds. In a dry frying pan, roast the sesame seeds for 2 minutes over medium-low heat, shaking the pan constantly to ensure even roasting.

Cook until the sesame seeds reach a light golden brown color, then pour them into a bowl and set aside to cool.

How to cook the chicken

To cook the chicken, melt butter and 1 tablespoon of oil in a medium frying pan over medium-high heat. Add the marinated chicken and allow it to cook undisturbed for at least 2-3 minutes until it forms a golden crust. Flip the chicken and cook on the other side for a few more minutes until done.

Serve the chicken with the broccoli puree and garnish with the roasted sesame seeds. This dish combines the rich flavors of marinated chicken with a creamy vegetable puree, topped with the nutty crunch of sesame seeds. It’s a delightful and nutritious meal that’s sure to impress.

If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more healthy dishes check our full collection of Healthy Recipes. For more chicken dishes check our full collection of Chicken Recipes.

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Broccoli Puree with Sesame and Chicken

This Broccoli Puree with Sesame and Chicken is an easy recipe, tasty and elegant perfect for dinner or lunch. 

Course Main Course

Cuisine American

Keyword broccoli puree, chicken recipes, dinner recipes, easy chicken recipes, lunch recipes, main dish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 3 servings

Calories 335kcal

Ingredients

Broccoli puree

• 1 pound (500g) broccoli florets
• 1 potato, peeled
• 1/4 cup (60ml) vegetable stock
• 1 parsley root, peeled
• 1 tbsp sour cream
• salt and freshly ground black pepper

Garnish

• 2 or 3 sesame seeds

Chicken Marinate

• 1 chicken breast, cut into 4 slices and crusted
• 2/3 cup (160g) yogurt
• 1 tbsp olive oil
• Fresh juice from 1/2 lemon
• 1 large garlic clove
• 2 basil leaves, ripped
• salt and freshly ground black pepper

Instructions

Marinate the chicken.

• Mix all marinade ingredients in a medium bowl.
• Add chicken breast cover and refrigerate for about 20 minutes.

Prepare the broccoli puree.

• Place potato and parsley root on a steamer rack over boiling water and steam until tender. Then steam the broccoli for about 10 minutes until tender. Let them cool. (if you don't have a steamer rack, boil the vegetables until tender). 
• Transfer the vegetable to to the bowl of a food processor. Add vegetable stock and process until smooth. Transfer the vegetables to a medium bowl, add sour cream, salt, and pepper and mix until well blended. The puree is ready to serve.

Roast the sesame seeds.

• Roast sesame seeds in a dry frying pan for 2 minutes, over medium-low heat.
• Shake the pan constantly so they can evenly roast. Cook until sesame seeds reach a light golden brown color. Pour into a bowl and set aside to cool. 

Cook the chicken.

• In a medium frying pan melt butter and 1 tbsp oil over medium-high heat. Add chicken and don't touch the chicken for at least 2-3 minutes until forms a golden crust. Flip the chicken and leave it on the other side for another few minutes. 
• When done serve with broccoli puree and garnish roasted sesame seeds.

Nutrition

Serving: 1 serving out of 3 | Calories: 335kcal | Carbohydrates: 27.8g | Protein: 28.6g | Fat: 13.2g | Saturated Fat: 3g | Cholesterol: 54mg | Sugar: 7.1g

The post Broccoli Puree with Sesame and Chicken appeared first on Home Cooking Adventure.

This broccoli and sweet potato salad is really tasty, easy to prepare and perfect for lunch or dinner. It is by far one of the healthiest salads you can ever make.

How to make Broccoli and Sweet Potato Salad

Begin by cutting the washed broccoli flowerets into small pieces. Cut sweet potato and apple into very thin strips. C

Start by chopping the washed broccoli florets into bite-sized pieces. Slice the sweet potato and apple into thin strips and combine them in a medium bowl. Add the onion, garlic, and walnuts, ensuring an even distribution.

In a separate bowl, whisk together the soy sauce, olive oil, and pepper. Pour this flavorful mixture over the salad, ensuring that each ingredient is coated. Allow the salad to chill, and when ready, serve and enjoy.

Hope you will give it a try, and let me know if you do. Make sure to share the photos with me on Instagram. Enjoy!

Other salads you may like to try

This Broccoli Cauliflower Salad is a great side dish for lunch or dinner. Not only is it incredibly tasty, but it’s also easy to prepare in advance, making it a great option for those who want to spend more time with their loved ones and less time in the kitchen.

This Chicken Caesar Pasta Salad is a delectable fusion of classic Caesar salad and savory chicken pasta, creating a mouthwatering dish that tantalizes both pasta and salad lovers.

The Waldorf Salad is a fresh fall salad made with celery, apples, red grapes and walnuts, dressed up with mayonnaise and sour cream dressing, and served over a bed of fresh salad. It is very flavorful and makes a great side dish for lunch or dinner and a perfect choice for holiday tables.

YOU MAY ALSO LIKE:
Mushroom Salad
Avocado and Pea Salad
Roasted Sweet Potato Salad

Print

Broccoli and Sweet Potato Salad

This broccoli and sweet potato salad made with raw broccoli and raw sweet potato is really tasty and perfect for lunch or dinner. It is one of the healthiest salads you can make as all those good vitamins don’t get lost in the cooking process.

Course Salad, Side Dish

Cuisine American

Keyword broccoli and sweet potato salad, broccoli salad, broccoli vegan salad, raw broccoli salad, raw sweet potato salad, vegetarian salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 181kcal

Ingredients

• 2, 3 broccoli fresh flowerets
• 1 1/2 inch slice fresh sweet potato, peeled
• 1 clove garlic, chrushed
• 1/2 small red onion, chopped
• 1/2 small red apple
• 2 tbsp walnuts, small chunks
• 1 tbsp light soy sauce
• pepper
• 1 tbsp olive oil

Instructions

• Cut washed broccoli flowerets into small pieces. Cut sweet potato and apple into very thin strips. Combine them in a medium bowl. Add the onion, garlic and walnuts and mix well. 
• Mix the soy sauce olive oil and pepper. Stir into the salad, let chill and serve with crackers. 

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 17.5g | Protein: 4.6g | Fat: 11.6g | Saturated Fat: 1.2g | Sugar: 7.5g

The post Broccoli and Sweet Potato Salad appeared first on Home Cooking Adventure.