Ingredients
Equipment
Method
- Combine the soy sauce, 1/2 cup coconut milk, brown sugar, garlic, salt and pepper to taste, and ginger in a large freezer bag or bowl, and marinate chicken for 10 minutes or up to 4 hours.
- Preheat grill or grill pan to 400 degrees. Preheat oven to 400 degrees. While the chicken sits in the marinade, place the broccoli on a parchment lined sheet pan and drizzle with olive oil, salt and pepper to taste. Roast in oven for about 25 minutes.
- Once the broccoli is in the oven, bring the water and 1 1/2 cups coconut milk for the rice to a boil, and cook to package directions. (Preferred method: bring liquid to boil, stir in rice, place a lid on, remove from heat and let it stand for 10-15 minutes. Fluff with fork.)
- Grill the chicken for about 8 minutes per side, or until cooked through. To the fluffed rice, add 2 tbsp lime juice, lime zest, and the cilantro if using. Stir to combine. Once broccoli is roasted, remove from oven and squeeze a fresh lime over all of it.
- Plate everything together. This rice will be creamy, almost like a risotto, with a slight coconut flavor.
If using steam bags of broccoli, par cook them in the microwave to cook faster, and then roast in the oven according to the recipe.