Honey Lemon Chicken and Broccoli Bowls

By tcasteel2000

Ingredients

• 1 cup white rice
• 12 ounces broccoli florets, about 2-3 cups
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds
• 1/2 cup chicken stock
• 1/4 cup pineapple juice
• Juice of 1 lemon
• 1/4 cup honey
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 teaspoon Sriracha, optional

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from damndelicious.net

Preparation

Step 1

In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.

Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.

Heat olive oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.

To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha to the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.

Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.