Chicken breast and roasted broccoli
Einheiten
Portionen
Zutaten
- 2 Hähnchenbrustfilets, je etwa 180 g gerundet
- 500 g Brokkoli, 1 bis 2 Köpfe gerundet
- 30 ml Olivenöl gerundet
- 15 g Butter gerundet
- nach Geschmack feines Salz gerundet
- nach Geschmack schwarzer Pfeffer gerundet
Zubereitung
Method
- Heat the oven to 200°C. Cut the broccoli into florets, toss with olive oil and salt on a tray.
- Roast the broccoli 20 to 25 minutes until the edges are brown and crisp.
- Meanwhile, pat the chicken dry and season both sides with salt and pepper.
- Heat a pan on medium-high with a little oil and butter. Add the chicken.
- Cook 5 to 6 minutes without moving it, until golden. Flip once and cook another 5 to 6 minutes.
- Check it is done: cut the thickest part, the juices should run clear with no pink. That is 74°C at the centre if you are using a thermometer.
- Rest 5 minutes before slicing so it stays juicy.
Notes
- Steffi tip. Do not keep flipping, one flip only. If the breasts are thick, lower the heat and give them 2 to 3 minutes more. Cook one or two extra for Tuesday’s salad.
- The extra breasts are the point of Monday. Slice them thin once they are cool and they become Tuesday’s midday salad with feta and olives, no cooking required.
- Spread the broccoli out. Crowded florets steam and go grey, and the browned edges are the best part of the plate.
- Chicken breast only in this house, so there is no thigh option here. Breast punishes overcooking, which is why the resting step is written down rather than assumed.