Friday, September 25, 2015

Teriyaki Chicken & Broccoli over Butternut Squash "Rice"

I met up with my good friend/blog designer/engagement photographer/basically winner at all things in life, for happy hour to discuss the future of this here blog. It's been a few years now, and while I've just been doing it for fun {fun fact, I make zero income doing this}, I wanted to take the next step towards really making HDFB all that it can be (did that sound like an Army ad? sorry). So be on the lookout for some changes coming your way in the future. I'm not ready to share the details just yet, but you'll know when it happens! Sorry for the inconspicuous post, but I was just too excited to hide it. One thing I am not hiding from you is the secret to making "rice" out of veggies. We are always trying to sneak more greens into our meals. It's all about balance. One day, you eat an entire pint of gelato, and the next day you eat rice made out of butternut squash. Like I said, balance.


Teriyaki Chicken & Broccoli over Butternut Squash "Rice"

Ingredients:
  • 1 small butternut squash, peeled
  • 1/4 cup + tbsp. teriyaki sauce
  • 2 chicken breasts
  • 1 heads broccoli, crowns only
  • 2 tbsp. oil, separated
  • 1 garlic clove, minced
  • 3/4 cup broth
  • 2 tbsp. soy sauce
  • sesame seeds for garnish
Place the chicken 1/4 cup teriyaki sauce in a sealable bag. Allow to marinate for 30 minutes to an hour. 

Meanwhile, cut the butternut squash in half, separating the bottom round part from the top. Scoop out the seeds from the inside of the flesh. Cut the squash into 1/2-inch matchsticks. Run the squash through a food processor with the grater attachment. Ta-da! "Rice"!

Preheat grill to high heat. Grill chicken for 8-10 minutes on each side until cooked through. Remove from the heat. Allow to rest.

Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the "rice" to the hot oil and cook, stirring occasionally for 2 minutes. Add in 1/2 cup of the broth and cook until absorbed. Check the rice to see if it is tender, if not, add in the remaining broth and cook longer. Once softened, add in the soy sauce and cook for another minute. 

At the same time that the "rice" is cooking, heat the other tbsp. of oil in another pan and add the broccoli to the hot oil. Cook, stirring occasionally, until cooked, but still crisp, about 8 minutes. . Slice the cooked chicken into 1-inch pieces and add to the broccoli. Add in the soy sauce, stir to combine, and turn off the heat.

To serve, plate the "rice" into bowls, top with the chicken and broccoli, then garnish with sesame seeds. 

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