Name: Broccoli Pesto Chicken & Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 c. jasmine rice -; 2 small heads broccoli, florets removed and blanched, divided -; 1 c. Fresh basil -; 1/2 c. plus 1 tablespoon extra-virgin olive oil, divided -; 1/4 c. freshly grated Parmesan -; 1/4 c. raw almonds -; 1 clove garlic -; 1 tsp. kosher salt -; 8 bone-in, skin-on chicken thighs -; Freshly ground black pepper -; Crushed red pepper flakes, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Broccoli Pesto Chicken & Rice

1. 1 c. jasmine rice -

2. 2 small heads broccoli, florets removed and blanched, divided -

3. 1 c. Fresh basil -

4. 1/2 c. plus 1 tablespoon extra-virgin olive oil, divided -

5. 1/4 c. freshly grated Parmesan -

6. 1/4 c. raw almonds -

7. 1 clove garlic -

8. 1 tsp. kosher salt -

9. 8 bone-in, skin-on chicken thighs -

10. Freshly ground black pepper -

11. Crushed red pepper flakes, for garnish -

How to cook deliciously - Broccoli Pesto Chicken & Rice

1. Stage

Cook rice according to package directions.

2. Stage

Meanwhile, make pesto: In a food processor, blend half the broccoli, basil, and 1/2 cup oil until combined. Add Parmesan, almonds, and garlic and season with salt; blend until combined.

3. Stage

In a large skillet over medium heat, heat remaining tablespoon oil. Season chicken thighs generously with salt and pepper. Add chicken and cook until skin is crispy and chicken no longer pink, 10 to 12 minutes per side. Transfer to a plate.

4. Stage

Add cooked rice to skillet and stir until coated in chicken juices. Return chicken to skillet and add remaining broccoli.

5. Stage

Dollop with broccoli pesto and sprinkle with red pepper flakes.