Dinner Combo - BBQ Chicken w Broccoli Rice Stir Fry & a Mushroom Skillet
Prep time
Cook time
Total time
Serves: 6 servings
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
BBQ Chicken
  1. Place the chicken thighs in a single layer in a glass casserole dish.
  2. Season with salt and black pepper.
  3. Drizzle over the BBQ sauce - the entire bottle!
  4. Roast for 30-40 min at 350 dF until chicken is just no longer pink.
Broccoli Stir-Fry
  1. Heat a little olive oil to coat the skillet.
  2. Add all ingredients and seasoning except the tomatoes, stir fry under low heat and allow to simmer gently for about 15 minutes.
  3. Add the tomatoes about 5 min before the end.
  4. Can be served as a cold salad the next day too.
Mushroom Skillet
  1. Heat a little olive oil to coat the skillet.
  2. Add the mushrooms and onions, and brown the mushrooms gently for about 10-15 minutes.
  3. Add the teriyaki coconut amino sauce towards the end.
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/dinner-combo-bbq-chicken-w-broccoli-rice-stir-fry-a-mushroom-skillet/