6 oz chicken breast cut into small pieces
2 T Persian Lime Olive Oil
1 T Champagne Vinegar
1 1/2 cups broccoli florets
1/4 cup salted cashews, chopped
2 cups prepared Jasmine rice
4 t tamari (can be substituted with soy sauce)
salt and pepper
Preheat the oven to 350
Put the cut up chicken in a bowl with a sprinkle of salt, the Persian Lime Olive Oil, the champagne vinegar and a healthy dose of freshly ground pepper. Let this sit, stirring occasionally for about half an hour.
While the chicken marinates roast the broccoli in the preheated oven. I used frozen which I put in a small baking dish with a sprinkle of salt. If you have fresh cut it into florets and spread on a baking sheet and drizzle with a little olive oil and sprinkle with salt.
Heat a non-stick pan over med-high heat until it is hot. Add the chicken and its marinade to the pan. Let it sit until the chicken starts to brown – about 2 to 3 minutes. Then stir the chicken until it starts to cook through. Add the broccoli and swirl until it is coated with sauce.
Serve over 1 cup of prepared Jasmine rice, top with the chopped cashews and drizzle with half of the tamari for each serving.