Roast broccoli with shredded chicken, pine nuts and basil

Roast broccoli with shredded chicken, pine nuts and basil

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

A really satisfying lunch or easy dinner. Chicken thighs are relatively cheap when compared to breasts, so spend the savings on free-range or organic meat, whatever you can afford.

Ingredients

Quantity Ingredient
1 quantity Roast broccoli with lemon zest and olive oil, assembled but not yet cooked
2 chicken thighs
light olive oil
sprig rosemary
25g pine nuts
a grating unwaxed lemon zest
12 basil leaves
50g parmesan

Method

  1. Preheat the oven to 190°C. Place the chicken thighs in a baking tray, season with salt and pepper, drizzle with the oil and tuck the rosemary underneath. Roast for 15 minutes.
  2. Reduce the oven temperature to 180°C and put the broccoli in to roast for 20–30 minutes.
  3. After the chicken has been in the oven for 35 minutes, check it is cooked by inserting a knife to the bone and wiggling it. If the juices are clear it is cooked, though the bone itself may still be a little red and that’s fine. If the juices run at all pink, cook for a few more minutes before checking again. Remove from the oven and rest for five minutes.
  4. Place the pine nuts in a small dry frying pan over a medium heat. Toast for three to five minutes; you want them to be golden brown with dark patches. Pour into a small bowl. Shred the chicken from the bone and toss in the baking tray with the warm broccoli. Serve on a platter scattered with the pine nuts and the lemon zest. Tear the basil leaves over and add shards of parmesan, shaved with a vegetable peeler.

Storage

  • The salad will keep in a sealed container in the fridge for four days; return to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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