Queso Chicken

Ingredients

• 12 oz Broccoli
• 1 Roma Tomato
• 2 Garlic Cloves
• 1 Shallot
• 1 Red Bell Pepper
• 2 Boneless Skinless Chicken Breasts
• 5 oz Canned Evaporated Whole
• Milk
• 2 oz Shredded Cheddar Cheese
• ¼ tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Don’t be afraid to put some cheese sauce on vegetables. Who doesn’t love broccoli and cheese Allergy sufferers, listen up! Broccoli contains a flavonoid called kaempferol, which may help lessen the effects of allergy-related

2. 2

   Prepare the Ingredients: Cut broccoli florets into bite-sized pieces. Core Roma tomato and cut into ¼” dice. Mince garlic. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and cut other half into a fine dice. Stem, seed, and cut red bell pepper into ½” dice. Rinse chicken breasts, pat dry, and season with ½ tsp. salt and a pinch of pepper.

3. 3

   Make the Sauce: While chicken cooks, heat 1 tsp. olive oil in same pan used to sear chicken (no need to wipe clean) over medium-high heat. Add remaining garlic and finely diced shallots to hot pan and cook 30 seconds, or until fragrant. Add evaporated milk and cook 1 minute while stirring. Stir in shredded cheddar and cook an additional minute, or until sauce thickens. Remove from burner and season with a pinch of salt and pepper. Stir in Roma tomatoes (reserve a pinch

4. 4

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Place chicken breasts in hot pan and cook 3-5 minutes per side, or until golden brown. While chicken sears, place broccoli, red bell pepper, julienned shallots, and half the garlic on one half of olive oil, ¼ tsp. salt, and a pinch of pepper. Roast 5

5. 5

   Plate the Dish: Place a chicken breast on a plate next to a serving of roasted vegetables. Top chicken with sauce. Garnish with reserved diced tomatoes and red pepper flakes

6. 6

   Remove baking sheet from oven and transfer seared: sheet to oven and bake 10 minutes, or until chicken reaches a minimum internal temperature of 165 recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used twice. Save a few to garnish dish, and the rest go in the cheese sauce. are used twice. Half the garlic and julienned shallots are roasted with vegetables and remaining garlic and finely diced shallots are added to • While making sauce, be sure to remove from heat once cheese is added. If sauce is too thick, add 1 Tbsp. water at a time to • A little goes a long way when it comes to red pepper flakes.

7. 7

   Add a pinch at first, taste, and: add more if desired. the recipe before you start–we promise it will be time

8. 8

   Cut broccoli florets into bite-sized pieces. Core