Creamyplanted.chicken Broccoli & Rice

Duration:

Level: Easy

Ingredients

For how many people?

packages of planted.chicken & Herbs

Finely diced shallot

Finely chopped garlic cloves

cup vegetable broth

¼ cup plant-based cream (oat or soy are best)

Juice of ½ lemon

Broccoli head cut into small florets

Olive oil

Salt & pepper to taste

Optional - fresh parsley or dill

Cooked rice (jasmine or basmati rice recommended)

planted.chicken

Lemon & Herb

Cook the rice according to the package instructions so that it is ready when the sauce is ready.
Heat a generous splash of olive oil in a large skillet over medium-high heat. planted.chicken the planted.chicken and cook it on both sides until golden brown and slightly crispy.
Remove it from the skillet and set it aside.
Add the diced shallot to the same pan (do not clean) and sauté for 2–3 minutes until soft and translucent. Stir in the garlic and fry for about 30 seconds until fragrant.
Pour in the vegetable stock, scraping up any browned bits from the bottom of the pan (this adds flavor). Let everything simmer for a few minutes, then add the lemon juice.
Add the broccoli florets directly to the sauce. Cover the pan with a lid and steam for 4–5 minutes until the broccoli is bright green and al dente.
Stir in the plant-based cream (if the sauce is too thick, simply add a dash of broth until it is nice and creamy).
Season to taste with salt and pepper.
planted.chicken the planted.chicken to the pan and gently toss it in the sauce.
Let everything simmer together for another 2–3 minutes so the flavors can blend.
Serving: Arrange on fluffy rice and finish with fresh parsley or dill and an extra squeeze of lemon juice, if desired.