Lemon Oregano Chicken with Broccoli and Rice

Ingredients

• 400 g chicken breast
• 350 g cooked jasmine rice
• 300 g broccoli
• 40 g scallions
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 4 cloves garlic
• 0.6 tsp fine sea salt
• 0.3 tsp black pepper

Instructions

1. Slice the chicken breast horizontally into two thin cutlets each — thin cutlets cook through in four minutes a side without the outside drying out. Pat them completely dry and season both faces with the fine sea salt, black pepper and half the dried oregano.
2. Heat 1 tbsp of the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers and moves like water. Lay the chicken in and leave it alone for 4 minutes — the crust will release from the pan by itself when it is ready.
3. Flip and cook 3-4 minutes more, until the thickest point reads 74°C or the juices run clear when pierced. Move the chicken to a board and let it rest while you finish the pan.
4. Cut the broccoli into small florets and add them to the same pan with the remaining olive oil. Cook 4 minutes over high heat without stirring, until the flat cut faces are blackened in patches, then toss and cook 2 minutes more until crisp-tender.
5. Turn the heat to low, add the sliced garlic and remaining dried oregano and stir for 45 seconds until fragrant and pale gold. Pour in the lemon juice and 3 tbsp water, scraping up the brown crust from the pan base — that fond is the whole sauce.
6. Slice the rested chicken across the grain and return it with any juices from the board. Serve over the warm cooked jasmine rice, spooning the pan sauce across everything, and scatter over the sliced scallions.

Nutrition (per serving)

Calories

652

Protein

54.9 g

Fat

19 g

Carbs

64.8 g