Persian Lime Chicken with Broccoli and Cashews on Jasmine Rice – Recipe

I enjoy experimenting with flavored oils and one of my favorites is lime olive oil.  Obviously it works very well as part of a vinaigrette or as a drizzle all by itself but I wanted to try using it in an easy chicken dinner. I looked to see what I had around the house and I came up with this recipe for Persian Lime Chicken and Broccoli with Cashews.

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Persian Lime Chicken with Broccoli and Cashews

Serves 2

6 oz chicken breast cut into small pieces
2 TBS Persian Lime Olive Oil or 2 TBS light olive oil mixed with 1 TBS lime zest
1 TBS Rice Wine Vinegar
1 1/2 cups broccoli florets
1/4 cup salted cashews, chopped
2 cups prepared Jasmine rice
4 tsp tamari
salt and pepper

• Preheat the oven to 350
• Put the cut up chicken in a bowl with a sprinkle of salt, the Persian Lime Olive Oil, the rice wine vinegar and a healthy dose of freshly ground pepper. Let this sit, stirring occasionally for about half an hour.
• While the chicken marinates roast the broccoli in the preheated oven. I used frozen which I put in a small baking dish with a sprinkle of salt. If you have fresh cut it into florets and spread on a baking sheet and drizzle with a little olive oil and sprinkle with salt.
• Heat a non-stick pan over med-high heat until it is hot. Add the chicken and its marinade to the pan. Let it sit until the chicken starts to brown – about 2 to 3 minutes. Then stir the chicken until it starts to cook through. Add the broccoli and swirl until it is coated with sauce.

• Serve over 1 cup of prepared Jasmine rice, top with the chopped cashews and drizzle with half of the tamari for each serving.

How Was the Easy Chicken Recipe?

The lime flavor was prominent and was a lovely complement to the earthy/sweet broccoli. The nuts added a perfect bit of crunch. I think the next time I roast broccoli I will drizzle it with the lime olive oil. It will add a delightful citrus kick!

This was a quick meal but sometimes I love a chicken dinner that takes time to cook like the Oregano Chicken or Chicken Fricasse. Chicken is such a versatile meal option no matter how you cook it.

Persian Lime Chicken with Broccoli and Cashews

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An easy and delicious chicken recipe that comes together quickly

• Author: Patty@ bookcoockslooks.com

Ingredients

Scale 1x2x3x

• 6 oz chicken breast cut into small pieces
• 2 TBS Persian Lime Olive Oil or 2 TBS light olive oil mixed with 1 TBS lime zest
• 1 TBS Rice Wine Vinegar
• 1 1/2 cups broccoli florets
• 1/4 cup salted cashews, chopped
• 2 cups prepared Jasmine rice
• 4 tsp tamari
• salt and pepper

Instructions

• Preheat the oven to 350
• Put the cut up chicken in a bowl with a sprinkle of salt, the Persian Lime Olive Oil, the rice wine vinegar and a healthy dose of freshly ground pepper. Let this sit, stirring occasionally for about half an hour.
• While the chicken marinates roast the broccoli in the preheated oven. I used frozen which I put in a small baking dish with a sprinkle of salt. If you have fresh cut it into florets and spread on a baking sheet and drizzle with a little olive oil and sprinkle with salt.
• Heat a non-stick pan over med-high heat until it is hot. Add the chicken and its marinade to the pan. Let it sit until the chicken starts to brown – about 2 to 3 minutes. Then stir the chicken until it starts to cook through. Add the broccoli and swirl until it is coated with sauce.
• Serve over 1 cup of prepared Jasmine rice, top with the chopped cashews and drizzle with half of the tamari for each serving.