I love using a big pan and cooking things side by side. Flavors combine and there's less to wash!
This sweet and earthy flavor combination works well for the chicken and broccoli, and I often serve it over brown rice or pasta. Whatever my boys choose, after all the goal of my quick and easy, healthy meals is for my kids to eat and enjoy them!
- Olive oil for pan
- 2 large chicken breasts, skin off and bone in
- 2 tablespoons honey
- 1 teaspoon paprika
- 2 cups roughly chopped broccoli
- Salt and pepper
Total Prep and Cooking Time: 20 minutes
Over a high flame, heat your largest skillet with enough olive oil to coat the bottom.
In a tiny mixing bowl, combine the honey and paprika. Use your hands to rub this mixture on the entire surface of each chicken breast. Then, season both generously with salt and pepper.
Once your pan is hot, place both of the coated chicken breasts, top side down, in the pan. You should hear a sizzling sound. If you don't, your pan isn't hot enough yet. Let the chicken cook until it's nicely browned, about 5 minutes. Turn the chicken over, reduce the heat to medium low, and cover the pan. Cook for about 10 minutes and then move the chicken to one side of the pan to make room for the broccoli. Add the cut broccoli right next to the chicken and sprinkle it with salt. Cover the pan again, and cook for another 10 minutes. The broccoli should be tender at about the same time the chicken is done, about 7 more minutes or so. If not, it's ok to remove one before the other. It's ok to cut into the chicken to check for doneness. Season the broccoli to taste with salt and pepper, and remove the chicken from the bone. Delicious!