4 Servings 30 min Cook
8 0 Oz Jasmine Rice
2 Spear (about 5" long) Broccoli
4 Cup leaves, whole Basil
9 Tbsp Olive Oil
1/2 Cup Parmesan Cheese
2/3 Cup, sliced Almonds
1 Clove Garlic
1 Tsp Salt
8 Thigh, bone removed Chicken Thigh
1 Dash Pepper
1 Tsp Crushed Red Pepper Flakes
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.
Cook rice according to package directions.
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.
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.
Add cooked rice to skillet and stir until coated in chicken juices.
Return chicken to skillet and add remaining broccoli.
Dollop with broccoli pesto and sprinkle with crushed red pepper flakes.
