Grilled Chicken and Steamed Broccoli

Name: Grilled Chicken and Steamed Broccoli
Yield: 4 servings
Ingredients: Broccoli with Canadian Cheese Sauce; 1 bunch of broccoli (about 1 lb/450 g); Canadian Cheese Sauce; 1 cup (250 mL) Milk; 2 tbsp (30 mL) all-purpose flour; 1/2 tsp (2 mL) Dijon mustard; Salt and pepper to taste; 1/2 cup (125 mL) shredded Canadian Mozzarella cheese; 1/4 cup (60 mL) shredded Canadian white Cheddar cheese; Honey-Orange Glazed Chicken; 1/3 cup (80 mL) orange juice; 2 tbsp (30 mL) liquid honey; 1 tsp (5 mL) reduced-sodium soy sauce; 4 small boneless; skinless chicken breasts (about 1 lb/450 g); 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 1 tbsp (15 mL) butter

Our dietitians' favourite

This is the Grilled Chicken and Steamed Broccoli recipe.

Prep: 10 min - 15 min
Cooking: 20 min - 20 min

Yields 4 servings

Ingredients

Broccoli with Canadian Cheese Sauce
1 bunch of broccoli (about 1 lb/450 g)
Canadian Cheese Sauce
1 cup (250 mL) Milk
2 tbsp (30 mL) all-purpose flour
1/2 tsp (2 mL) Dijon mustard
Salt and pepper to taste
1/2 cup (125 mL) shredded Canadian Mozzarella cheese
1/4 cup (60 mL) shredded Canadian white Cheddar cheese
Honey-Orange Glazed Chicken
1/3 cup (80 mL) orange juice
2 tbsp (30 mL) liquid honey
1 tsp (5 mL) reduced-sodium soy sauce
4 small boneless, skinless chicken breasts (about 1 lb/450 g)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) butter

READY FOR REWARDS?

Preparation

Steamed Broccoli with Canadian Cheese Sauce

Cut broccoli into florets; peel and cut stems into 1/4-inch (5 mm) thick slices. Place in steamer over boiling water; cover and steam 7 minutes or until broccoli is tender-crisp. Remove to serving dish.

Meanwhile, in a small saucepan, whisk together milk, flour, mustard, salt and pepper. Cook over medium heat, whisking constantly, for 5 minutes or until thickened and bubbling. Remove from heat; stir in Mozzarella and Cheddar cheese until melted. Pour cheese sauce over broccoli.

Honey-Orange Glazed Chicken

In a measuring cup whisk together orange juice, honey and soy sauce; set aside.

Season chicken with salt and pepper. In a large non-stick skillet, melt butter over medium-high heat; brown chicken on both sides for 2 minutes per side. Whisk honey mixture and stir into skillet. Reduce heat to medium-low, cover and simmer for about 6 minutes or until chicken is no longer pink inside. Transfer chicken to a plate.

Return skillet to heat; bring sauce to a boil and cook, stirring for about 2 minutes or until sauce is slightly reduced. Add chicken to skillet and coat with sauce.

Tips

To make sure the chicken is moist and tender, keep the sauce at a simmer and don't let it boil.

For a main-course salad, place cooked chicken on a bed of salad greens; drizzle with honey-orange sauce and sprinkle shredded Canadian Cheddar cheese on top.