Steps
How to make it
Prep 10 min · Cook 14 min
- Split 200 g chicken breast in half and pound to about 1 cm thick with a meat mallet or the back of a knife; season both sides with a pinch of salt and black pepper and let rest. Break 150 g broccoli into small florets, split thick stems lengthwise if needed, rinse under running water, and drain.
- Fill a stockpot with about 1 liter water and bring to a rolling boil over high heat; add a pinch of salt. Blanch broccoli 2 minutes until stems turn bright green and still crisp; drain and set aside (over-blanching turns it yellow and wilted).
- Heat a skillet over medium-high and add 1 tsp olive oil; when fine ripples appear in the oil, lay in chicken breast skin-side down first and do not move it yet.
- Sear over medium-high about 3 minutes until the bottom is golden and edges turn white; flip with a spatula and sear 3 more minutes until fully cooked (a cut through the center shows no pink juice).
- Turn off heat, transfer chicken to a board, and rest 2 minutes so juices redistribute; slice on a slight diagonal into about 1 cm thick pieces.
- Spoon 1/2 bowl cooked white rice into a serving bowl, top with blanched broccoli, then arrange chicken slices.
- Drizzle 1 tsp lemon juice for brightness, and serve while hot.
