Citrus-Herb Chicken with Roasted Broccoli over Pomegrante Brown Rice

25 01 2012

Tonight’s beauty is a This Girl creation based on inspiration from a few Food Network and Everyday Food recipes. This dinner is easy on the eyes, and easy on the belly too 🙂

Citrus-Herb Chicken with Roasted Broccoli over Pomegrante Brown Rice

The following serves 2:

  • 1 large boneless skinless chicken breast, cubed
  • 1 bunch fresh broccoli, cut into florets
  • Citrus-Herb seasoning salt (see post from 1/23/12)
  • Olive oil
  • 2 pouches of boil-in-bag whole grain brown rice
  • Pomegranate seeds
  • Toasted sliced almonds
  • Butter
  • Lime juice
  • Splash Dry white wine, like Chardonnay
  • Pinch of dried rosemary

Preheat oven to 375 degrees. Toss broccoli florets with a little bit of olive oil and a dusting of the citrus-herb seasoning salt (be careful, a little goes a long way). Roast  on a foil-lined baking sheet for about 20 minutes, turning half way through.

Bring a medium pot of water to boil and drop your bags of rice when your broccoli is about half way done. Follow cooking instructions (should only take about 10 minutes).

Meanwhile, toss chicken cubes with olive oil and a dusting of the citrus-herb seasoning salt (again, a little goes a long way) and saute in a pan over medium-high heat until golden brown on both sides.

While all of the above are cooking, toast a handful of sliced almonds in a pan until you smell their aroma. Remove from the pan and set aside. In the same pan, melt 2 Tbsps of butter; add a good squeeze of lime juice and a good splash of dry white wine. Cook to reduce down a little. Next add in a good handful of pomegranate seeds and a pinch of dried rosemary. Cook for a few minutes and then toss with rice.

To plate, divide the pomegranate rice between two plates, sprinkle almonds on top of the rice, followed by the roasted broccoli and finally finish with sauteed chicken.

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