Last night when I got home from work, half the battle was already won. I had remembered to put a package of chicken breasts in the fridge to thaw. Now that I was home, what was I going to make? I did a quick search through some of my favorite cooking blogs and settled on a Broccoli, Chicken, and Almond Saute from Simply Recipes. It looked quick, easy, and I had everything on hand. But, more importantly, it was something I could make without many changes to the recipe. It reminded me of a lighter version of Chinese take out. I could definitely see drizzling it with a little bit of soy sauce (or coconut aminos) and serving with a side of rice.
Broccoli, Chicken, and Almond Saute
2 - 6oz chicken breasts
Salt and Pepper
1 tbl grapeseed oil
1 head of broccoli, cut into florets (or a 1lb package of florets)
1/2 c slivered marcona almonds
1 bunch green onions, sliced, whites and greens separated
Dark Toasted Sesame Oil
Toast almonds in a skillet and set aside.
Bring a large pot of salted water to a boil. Add broccoli, cook for 1-2 minutes, and set aside.
Heat a large skillet with 1 tbl of grapeseed oil (or oil of your choice) to medium high heat. Thinly slice chicken. Season with salt and pepper. Saute chicken until no longer pink, about 2-3 minutes.
Add the white part of the green onion to skillet and cook for about 1 minute. Add broccoli, chicken, almonds, and green part of the green onions and stir to combine. Drizzle with dark toasted sesame oil. Serve hot.