Chicken and broccoli revisited

This could not be easier.  The original was pretty dang easy. This is even easier. I even went the extra lazy route and made it with frozen meat and broccoli. Yes, really. 

In a large roasting pan (mine's 9x13) mix:
- 2 pounds frozen boneless chicken breast
- 2 bags (10 cups) frozen broccoli
- 1 T chopped ginger root
- 1 T ground ginger
- 2 cloves minced garlic
- 1 T garlic powder
- 1 onion, sliced
- 1 T onion powder
- 16 oz mushrooms, quartered or sliced

Place in the oven at 375F and bake for 45 minutes stirring once half way through.

Delicious.  And by far the #1 thing I get comments on when I'm eating lunch at work. 

Chicken & Broccoli Mushrooms

 

Close enough to Chinese takeout chicken and broccoli. Plus it has mushrooms and pineapple.  Couldn't get much closer without using soy sauce, corn starch or something else entirely not whole30 so may need to revisit this when I'm going about the reintroduction phase and see if a little soy sauce rounds this out a bit.  Either way, it's still delicious and has an Asian flavor profile but isn't quite the takeout classic.

Serves: ~6 (makes 1200g)

Per 100g: 55 cal; 8g protein, 1g fat, 6g carb

Ingredients: 

2T ginger, finely chopped

2 cloves garlic, finely chopped

1/2 cup pineapple chunks

16 oz mushrooms, quartered

2 broccoli florets, chopped into bite size pieces

1 grilled chicken breast (~1/2 pound)

 

Directions:

* Saute ginger and garlic over low heat for 1-2 minutes.  Add mushrooms and pineapple cooking until mushrooms are tender. 

 * Add broccoli and simmer covered for 5 minutes.

 * Grill chicken separately.  Cut into 1 x 1/2" strips and add to saute pan.  Cook an additional 2-3 minutes.