Chicken and Rice with Broccoli Pesto

Ingredients

• Broccoli

  Raw

  2 spear or 62g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Olive oil

  Salad or cooking

  9 tbsp or 122g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Almonds

  Nuts, raw

  ⅔ cup, sliced or 61g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 tsp or 6g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  1 tsp or 0.3g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Bring a pot of water to boil with a steam tray over top. Add broccoli, cover and steam for 4-5 minutes until tender; set aside.
2. Cook rice according to package directions.
3. Meanwhile, make pesto: In the bowl of a food processor, combine half the broccoli, basil, and 1/2 cup olive oil and pulse until combined. Add Parmesan, almonds, garlic, and salt, and blend until combined.
4. Season chicken thighs generously with salt and pepper. In a large skillet over medium heat, heat remaining tablespoon oil. Add chicken and cook until skin is crispy and chicken is no longer pink, 10 to 12 minutes per side. Transfer to a plate.
5. Add cooked rice to skillet and stir until coated in chicken juices. Return chicken to skillet and add remaining broccoli.
6. Dollop with broccoli pesto and sprinkle with crushed red pepper flakes.

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