Ingredients
The following ingredients have 4 Servings
- 2 6 ounce Chicken Breasts
- 3 Tablespoons Lemon Crema
- 6 Ounces Broccoli
- 1/2 Cup Jasmine Rice
- 1 Cup Water
- 1 1/4 Ounces Raisins
- 1/2 Ounce Dry-roasted almonds
- 1 Whole Scallion
- 2 teaspoons herb (garlic, and red pepper blend)
- 2 Tablespoons Butter
- Salt and Pepper (to taste)
- Cooking Oil
Instruction
- Preheat oven to 400 degrees F.
- Thinly slice scallion, discarding the root end, and separating the white ends from the green tops, but slicing all of it. Cut broccoli into bite-sized pieces and rough chop almonds. Set aside.
- In a small pot over medium-high heat, warm 1 1/2 Tablespoons of cooking oil, and add the white scallion ends once hot. Season with salt and cook 1-2 minutes, or until the scallions start to get softer.
- Add rice, and cook 1 minute until slightly toasted, stir frequently.
- Add 1 cup of water. Stir and bring to a boil, then reduce heat to medium-low. Cover pot with lid, and simmer 16-18 minutes until rice is tender and water is absorbed. Remove from heat, let sit covered for 3 minutes.
- Meanwhile, pat chicken breasts dry with paper towels, season with salt and pepper, and half the herb blend.
- Heat 1 1/2 Tablespoons cooking oil in a medium oven-safe saute pan over medium-high heat. Add chicken to the hot pan, and sear about 3 minutes per side.
- Transfer pan to preheated oven, and roast 10-12 minutes, until chicken is cooked through (internal temp 165 degrees F)
- While chicken cooks, heat about 2 tablespoons of oil in a large saute pan, over medium heat. Add broccoli to the hot pan. Season with remaining spices, and cook 6-8 minutes, or until broccoli is tender.
- Fluff rice with a fork, add raisins, almonds, and green scallion tops to the pot, stir to combine, and add 1 Tablespoon of butter. Salt and pepper to taste.
- Serve by cutting chicken into 6-8 slices, divide rice pilaf and broccoli between the plates. Add chicken, and drizzle with lemon crema.
