This ain't no ordinary rice bowl! Grate grate grate is all you need to do for rice made from broccoli. Topped with juicy pan-seared chicken and tahini drizzle, you won't regret trying something new!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Sunflower Seeds(ContainsTree Nuts, Tree Nut/Noix)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Grate the broccoli florets. Peel, then mince the garlic. Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with the sesame seeds. Cover each breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each breast until 1/2-inch thick. (NOTE: This will help the sesame seeds adhere to the chicken.)
Heat a large non-stick pan over medium heat. When hot, add the sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 8-10 min.**
While chicken cooks, heat the same pan over medium. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then the kale and grated broccoli. Cook, stirring often until, the kale has wilted slightly, 3-4 min. Add the garlic and season with salt and pepper. Cook, stirring often, until fragrant 1-2 min.
Whisk together, mayo, tahini, soy sauce and 1 tbsp warm water (dbl for 4 ppl) in a large bowl.
Slice the chicken. Divide the broccoli rice between bowls. Top with the chicken. Drizzle with the dressing. Sprinkle the sunflower seeds over top.