Bright lemon-garlic chicken over rice with a side of broccoli.
Ingredients
Chicken breast1 lb
Lemon1
Broccoli1 head
Garlic3 cloves
White rice1 cup
Olive oil2 tbsp
Steps
Start the rice first: 1 cup rice, 2 cups water, and a pinch of salt; bring to a boil, cover, and simmer on low 15 minutes, then rest off the heat.
Pat the chicken dry and slice each breast horizontally into thin cutlets — they cook in half the time. Season with ½ tsp salt and a few grinds of pepper.
Heat the olive oil in a large skillet over medium-high; sear the cutlets 4–5 minutes per side until golden and no longer pink in the center (165°F). Move them to a plate.
Drop the heat to medium, add the minced garlic, and cook 30 seconds; pour in the juice of the lemon plus ¼ cup water, scraping up the browned bits, and simmer 2–3 minutes.
While the sauce reduces, steam the broccoli florets in a covered pot with 1 inch of water for 4–5 minutes until crisp-tender.
Return the chicken to the skillet and spoon the sauce over it for the last minute.
Plate the chicken over the rice with the broccoli, drizzling any remaining pan sauce on top.
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