CHICKEN WITH ROASTED BROCCOLI AND LEMON

Heavily adapted from Martha Steward Living

Printed from Shayla’s Kitchen

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp honey

2 cloves garlic, minced

1/4 to 1/2 tsp crushed red pepper (we used 1/2 tsp)

6 small chicken breast halves

Cooking spray

2 Tbsp olive oil

1/4 tsp EACH salt and pepper

1 1/2 lbs broccoli, stems trimmed and cut into bite size pieces

1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed

3 1/2 tsp cornstarch dissolved in 1 tbsp water

2 Tbsp sesame seeds

Preheat oven to 425.

Toss broccoli with olive oil and salt and pepper. Place on a cookie sheet in a single layer and roast in oven for 15 minutes or until slightly darkened.

In the meantime, make sure your chicken is completely thawed and dried of excess liquid. Spray a large frying pan with cooking spray and heat on medium-high heat. Add chicken; cover. Cook 5 to 7 minutes on each side or until done (165 degrees F). (Your smaller pieces will most likely take less time.) During the last few minutes of cooking add the lemon slices on top of each piece of chicken. Try to balance them on the chicken without letting them touch the frying pan. Keep covered and finish cooking. Once finished cooking remove pan from heat but keep covered.

While chicken is cooking, mix soy sauce, vinegar, honey, garlic and crushed red pepper in a small sauce pan. Bring to a low boil and add cornstarch mixture. Cook until thickened slightly. Pour over chicken and lemons in frying pan AFTER you have removed the pan from the heat. KEEP COVERED!

Once the broccoli has finished roasting toss it in the pan with the chicken and the lemons. Yes, you can eat the entire lemon and it is delicious. Serve over rice.