Thai-Style Broccoli and Spicy Chicken Rice Pilaf

This side dish tasted amazing!  We love Thai dishes and love when peanut sauce is added to meat or veggies.  This was so simple to make and took broccoli to a whole other level.  We eat broccoli a lot, so it was fun to find a new variety to make.  Definitely a winner!

Great chicken dish also!  I’m very picky about chicken and rarely make chicken meals.  This one was definitely a keeper.  The pilaf didn’t have a lot of flavor, but just enough to add to the dish.  The chicken was full of flavor and the two (chicken and pilaf) mixed very well together.  This dish was also easy to make.

THAI-STYLE BROCCOLI WITH PEANUTS

Serves 4

1 bunch broccoli, cut into 1-inch florets (about 4 cups)
1 cup water, divided
1 tbsp natural organic peanut butter
1 tbsp fresh lime juice
1/8 tsp dried red pepper
1/8 tsp sea salt
2 tbsp dry roasted unsalted peanuts, crushed coarsely

Place broccoli florets and ½ cup water in medium saucepan and bring to a boil.  Immediately cover with a lid and set a timer for two minutes.  Meanwhile, prepare the peanut sauce.

In a small glass bowl, stir together peanut butter and 2 tbsp water with a fork.  Heat in the microwave for 15 seconds, remove and stir with a fork until creamy.  Stir in lime juice, red pepper, and salt.

When broccoli is bright green (and time is up), spoon broccoli onto serving plate and drizzle peanut sauce evenly over the florets.  Then sprinkle with crushed peanuts and serve.

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SPICY CHICKEN WITH BROWN RICE PILAF

Serves 4

1 tsp extra-virgin olive oil
1 small onion, finely chopped
¼ tsp ground cumin
¼ tsp dried oregano
1 cup brown rice
2 cups reduced-sodium chicken stock
1/3 cup low-fat yogurt
1 tsp chili powder
1 clove garlic, minced
Juice from ½ lime
½ tsp sea salt
4 skinless, boneless chicken breasts

In a heavy saucepan, heat olive oil over medium heat.  Add onion and cook until soft, approximately 5 minutes.  Add cumin and oregano.  Stir until fragrant, about 30 seconds.  Add rice and stir to coat with onion mixture.  Add stock, and when it begins to boil, reduce heat to low, cover pan with lid, and cook for 50 minutes.  Stir occasionally.  Remove pan from heat and let sit for 10 minutes.  Fluff pilaf before serving.

While rice is cooking, mix yogurt, chili powder, garlic, lime juice, and salt in a small bowl.  Preheat over to 400 degrees F.  Line a rimmed baking sheet with foil and spray lightly with cooking spray.  Place chicken breasts on baking sheet and coat each with a quarter of yogurt mixture.  Bake chicken for 20-25 minutes or until cooked through.  Serve chicken atop rice pilaf.