Looking for a meal to please both the kids and you – and is healthy?  Look no further than chicken tacos with roasted broccoli (this ain’t your boring steamed broccoli)!  I had some organic chicken thighs (better than breasts for tacos because they stay so moist) and corn tortillas in the freezer and immediately thought of tacos.

There is a chicken recipe I’ve wanted to try from Fine Cooking August/Sept 2011 (my favorite magazine), where you marinate the chicken (you could also use fish) in Tamarind soda(Jarritos brand) and soy sauce – check it out here.

I’m not sure the Tamarind soda really came through, all I was tasting was soy sauce, but I still loved it because it tasted like one of those Asian fusion tacos.  I toasted the corn tortillas over a gas flame on my stovetop, which makes them taste so amazing!  Then I let the kids fill their own tacos, which they loved.  Fillings: chopped tamarind soy chicken, shredded sharp cheddar, diced avocado, and homemade salsa.  For the salsa: I grilled some tomatoes just enough to get some charred marks allover them, then threw them into the blender with some white onion, cilantro, jalapeno, and salt.

As for the Roasted Broccoli, heat your oven to 425 degrees and cut florets from either 1 large head of broccoli, or 2 smaller heads.  Put the florets on the sheet pan and drizzle with olive oil and some kosher salt.  Toss everything really well with your hands and spread out.  Roast for about 20 minutes then toss around with a spatula and roast for another 10 minutes or so, or until the stalks are tender.  The broccoli develops little toasty bits all over them, transforming the broccoli to something so tasty that it doesn’t even taste like broccoli.  My kids scarfed them down and then asked for seconds and thirds!