Persian Lime Chicken with Broccoli and Cashews

persian lime chicken

An easy and delicious chicken recipe that comes together quickly


  • 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.