After all the cookbook cooking this summer, I’ve fallen into somewhat of a rut with my dinners. I was on such a roll with the creativity that now I’ve been making the same thing over and over again, which leads to boredom and ordering delivery.
In an effort to get my creativity juices flowing again, I decided to start with one of the most unusual types of spiralized veggies: broccoli stems.
As you saw in this post, it is possible to spiralize broccoli. Actually, it’s a lot easier than it looks. While broccoli noodles can be used in full-fledged pasta dishes, I prefer them as an addition to a meal, such as a stir fry ingredient.
Today’s recipe has saved me from my rut – it’s flavorful, has a lot of texture and fills you up more than most typical pasta dishes. The steamed broccoli noodles have a subtle, well, broccoli-like taste, which is warm and delicious.
The feta-basil vinaigrette warms once it touches the hot chicken, broccoli and peas, so don’t worry about an odd temperature. If you’d like it even hotter, feel free to toss everything in a pan for a minute (but it definitely doesn’t need that step!)
Oh, and did I mention that the feta gives this dish a savoriness that’s irresistible? I found myself dipping my fork in the extra dressing, after I made this recipe and sat down to taste test it.
If you are a vegetarian, skip the chicken and add in extra chickpeas! Speaking of vegetarian, I’ve been eating vegetarian for 2/3 of my meals lately and I’ve been feeling better than ever. Not that I was ever feeling poorly, but I feel lighter, happier and more energized. Duh – veggies are great for you!
Have you entered into the spiralizer giveaway? There’s still time left! Paderno is offering 3 lucky Inspiralized readers one of their new 4-blade Spiralizers! Open to US addresses only. To enter to win, use the widget below. Good luck!
Of course, if you can’t wait to find out if you won or not, click here to purchase the newest Paderno spiralizer.
After all the cookbook cooking this summer, I've fallen into somewhat of a rut with my dinners. I was on such a roll with the creativity that now I've been making the same thing over and over again, which leads to boredom and ordering delivery.
In an effort to get my...
15 minPrep Time
20 minCook Time
35 minTotal Time
.5 tablespoon extra virgin olive oil
1 boneless chicken breast (about .75 lb)
salt and pepper, to taste
¼ teaspoon dried oregano flakes
2 broccoli stems, Blade C
1/2 cup canned chickpeas, drained and rinsed
½ cup cooked green peas
1/2 cup thinly sliced leeks
For the dressing:
2 tablespoons basil, chopped
1/3 cup feta
1/2 shallot, chopped
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoons olive oil
1 tablespoons red wine vinegar
1 small garlic clove, minced
Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.
Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.
While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy. Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals