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Broccoli, Chicken, and Almond Sauté
Broccoli, Chicken, and Almond Sauté
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Blanched broccoli and grilled chicken sautéed with sesame oil, toasted almonds, and red chile flakes.
Ingredients:
  • 1/2 pound to 3/4 pound boneless skinless chicken breasts
  • Kosher salt
  • Extra virgin olive oil
  • Your favorite spice rub for grilling (optional)
  • 1 pound broccoli florets
  • 1/4 teaspoon chile flakes (more to taste)
  • 1/3 to 1/2 cup toasted almonds, roughly chopped
  • 1 teaspoon dark sesame oil
  • Freshly ground black pepper
Instructions:
  • Start by bringing a 2-quart pot of salted water (1 Tbsp salt) to a boil. Meanwhile, move on to cooking the chicken in the following step.
  • Season the chicken breasts generously by placing them in a bowl and sprinkling with salt or your favorite spice rub on all sides.
  • Preheat a grill pan on high heat. Rub olive oil over the chicken breasts and grill on each side until charred. Reduce heat to low and continue grilling until almost cooked through. Let the chicken rest before thinly slicing.
  • Add broccoli florets to boiling salted water along with the cooked chicken. Let it cook for 1 minute once the water comes back to a boil. Drain well.
  • In a large sauté pan over high heat, heat olive oil and sauté red chili flakes. Add broccoli, grilled chicken, and toasted almonds. Drizzle with dark sesame oil, season with salt and pepper, and cook until chicken is no longer pink in the center. Serve hot.

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