Dinner Combo - BBQ Chicken w Broccoli Rice Stir Fry & a Mushroom Skillet
Prep time
Cook time
Total time
Author: Eat Holistic LLC
Serves: 6 servings
Ingredients
BBQ Chicken
- 10-12 skinless chicken thighs
- Sea Salt and Black pepper to taste
- 1 bottle Store-bought BBQ sauce preferably without added sugars (at minimum no high fructose corn syrup or any other corn syrup)
Broccoli Stir-Fry
- 1 bunch Broccoli, grated or chopped finely. Some stores now carry ready-made "riced" Broccoli, that is what I used here
- 1 large Zucchini, sliced into thin sticks
- 1 cup baby plum tomatoes, sliced
- Sea salt and pepper to taste
- Coconut aminos liquid spice
Mushroom Skillet
I make this separately as not everyone in my family loves mushrooms like I do! You can also just add the mushrooms & green onions on their own to the Broccoli stir-fry.
- 1 packet sliced baby bella mushrooms (can use any)
- 1 bunch green onions, sliced
- Teriyaki Coconut Aminos Sauce
Instructions
BBQ Chicken
- Place the chicken thighs in a single layer in a glass casserole dish.
- Season with salt and black pepper.
- Drizzle over the BBQ sauce - the entire bottle!
- Roast for 30-40 min at 350 dF until chicken is just no longer pink.
Broccoli Stir-Fry
- Heat a little olive oil to coat the skillet.
- Add all ingredients and seasoning except the tomatoes, stir fry under low heat and allow to simmer gently for about 15 minutes.
- Add the tomatoes about 5 min before the end.
- Can be served as a cold salad the next day too.
Mushroom Skillet
- Heat a little olive oil to coat the skillet.
- Add the mushrooms and onions, and brown the mushrooms gently for about 10-15 minutes.
- Add the teriyaki coconut amino sauce towards the end.
