Name: Green Goddess Chicken Thighs with TomaTruffle Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: Chicken Thighs; Green Goddess Seasoning Blend; TomaTruffle Cheese; Broccoli; Olive Oil

Green Goddess Chicken Thighs with TomaTruffle Broccoli

Author

Ingredients

Chicken Thighs
Green Goddess Seasoning Blend
TomaTruffle Cheese
Broccoli
Olive Oil

Directions

Prepare the chicken: Place the chicken thighs between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until evenly thin for more consistent cooking.
Season the chicken: Generously coat both sides of each chicken thigh with Trader Joe's Green Goddess Seasoning Blend.
Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken thighs and pan-sear for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the pan and set aside to rest.
Prepare the broccoli: While the chicken cooks, wash and chop the broccoli into bite-sized florets.
Sauté the broccoli: In the same skillet or a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the broccoli and cook for approximately 6–8 minutes, stirring occasionally, until tender and lightly browned. Add a splash of water and cover briefly if needed to soften the florets.
Add the TomaTruffle Cheese: Grate the TomaTruffle Cheese directly over the broccoli while it's still in the pan. Allow the cheese to melt slightly and coat the broccoli before removing from the heat.
Serve: Plate the Green Goddess chicken thighs alongside the cheesy TomaTruffle broccoli. Serve immediately and enjoy!

Frequently asked questions

Are the silicone spatulas non-toxic?

Yes! Our silicone spatulas are made from food-safe, FDA-approved materials. They’re free from BPA, BPS, and phthalates, so you can cook with confidence.

Are wooden spatulas safe for nonstick pans?

Yes! Both the wood and silicone spatulas are gentle on non-stick surfaces and won’t scratch or damage the coating. In fact, silicone and wooden utensils are recommended for non-stick cookware because they’re soft and protective compared to metal tools.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will the wood spatulas absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Yes—Pat can handle the heat. Silicone is heat-resistant up to 450°F, and wood stays naturally cool, so both are ready for whatever’s happening on your stovetop.

How long will the spatula last?

These are built to last—not replace. With proper care, both the wood and silicone spatulas can hold up for years of everyday cooking. The high-quality materials are designed to resist warping, cracking, and wear, so you’re not constantly swapping them out like cheaper alternatives.

Green Goddess Chicken Thighs with TomaTruffle Broccoli

Ingredients

Directions

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