Dinner doesn’t get much healthier than this! Baked or pan-fried chicken combines with steamed broccoli, brown rice, and a light sesame oil and soy sauce dressing for a flavorful, savory meal. You can swap roasted cashews for the chicken if you want a veggie meal. Or add in the cashews for extra flavor, protein, and satisfying fat!
Brown rice takes longer than white to prepare, so make sure you start cooking the rice about 45 minutes before the broccoli. This is a great way to use up any leftover cooked chicken you have in the fridge. As for the broccoli, fresh or frozen florets work equally well here. Hope you enjoy this healthy option!
Warm Broccoli and Chicken Asian Rice Salad
- 1 pound fresh or frozen broccoli (divided into small florets)
- 2 large chicken breasts (cooked)
- 3/4 cup brown rice (prepared according to package directions)
- 4 shallots (finely sliced)
- 1 tbsp sesame oil
- 3 tbsp light soy sauce
- 2 chilies (finely sliced)
- 2 cloves garlic (sliced)
- 3-4 sprigs mint leaves
- In a pan of boiling water simmer the broccoli until tender, then drain and set aside keeping it warm. While the broccoli is steaming, slice or tear the chicken breasts into strips.
- To make the sauce, heat the sesame oil over medium-low heat in a large saucepan. Add the shallots, garlic, and chilies and saute gently for 2-3 minutes, until they are nicely soft but not browned. Stir in the soy sauce and chicken, and warm through.
- In a serving dish combine the broccoli, rice, and chicken mixing well. Scatter a few extra mint leaves on top and serve immediately.
- Note: For a veggie version replace the chicken with roasted cashew nuts.
