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Cooking 101
This easy one-pan chicken and veggie meal is perfect for make-ahead lunches, plus it's packed with protein!
Chef Tip: Cut your broccoli florets off the stem by flipping your broccoli upside down. Hold the stem firmly and slice in downward motions to shave the individual florets off the stalk, then peel the stem and slice it into coins or matchsticks. No waste, and no mess!
1 head broccoli, cut into small florets
Salt
Olive oil
4 skinless chicken breasts, allow to temper at room temperature
2 cups quinoa, cooked as per package instructions
1 cup microgreens or pea tendrils
1 cup toasted pepitas
Preheat your oven to 400F. In a large bowl, toss the broccoli florets with a large glug of oil, a pinch of salt, and a ¼ pouch of the Green Goddess. Place the broccoli on a baking sheet tray lined with parchment paper
In the same bowl, toss the chicken with more olive oil, salt, and another ¼ pouch of the Green Goddess sauce. Lay it on the same sheet tray as the broccoli (making sure that the vegetables and protein are evenly spaced out). Place the tray in the oven to roast for 20-23 minutes or until the chicken registers an internal temperature of 165F and the broccoli is tender and caramelized
Meanwhile, mix the cooked quinoa with another squeeze of Green Goddess sauce. To assemble, make the bowls by serving a generous portion of the quinoa and topping it up with the sliced chicken breast and roasted broccoli
Garnish with the pea tendrils and pepitas. Serve immediately
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
This recipe is also great with our Golden Turmeric Tahini sauce.
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