Cilantro Lime Chicken and Broccoli // The One Where Crouton Says Goodbye to 2012

Welcome to 2013! I anticipated my first post of the new calendar year to be much more photo-heavy, but someone – ahem, my dear husband – has taken the camera’s memory card reader to work and subsequently left it there … for nearly a week now! Therefore, instead of macaroni and cheese or truffle oil pasta recipes, today you instead receive a recipe for cilantro chicken and broccoli, a not-photographed dinner we tried last week.

But let’s check in with Crouton first, shall we? The little princess received a new calming collar in her Christmas stocking – an invention that actually seems to work on her – so sneak attacks and volatile moods are currently being suppressed. On Dec. 31st, when I was packing to visit friends in Delaware for New Year’s Eve, she decided to take a little nap – right on the clothes I was packing to wear that night. I know this is a phenomenon not exclusive to Crouton. Why do cats, when given the option of sleeping on an entire king-sized bed or any other myriad places within the house, always have to choose the clothes, book, keyboard, etc., that you’re using? Those sequins could NOT be comfortable!

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Back to the food! The original recipe was written for shrimp; however, the seafood guy at Wegman’s was more concerned with flirting with a lady in very high heels than helping me purchase a pound of large, raw shrimp. Therefore, this was turned into a chicken recipe – chicken thighs were on sale, but it could easily be replaced with boneless, skinless chicken breasts.  As a bonus – this meal is easy and fast to put together, but still very flavorful.

Cilantro Lime Chicken and Broccoli
Serves 4

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2-3 tablespoons olive oil
½ cup white wine or chicken broth
2-3 garlic cloves, minced
¼ cup cilantro, chopped
Juice of one lime
4 broccoli crowns, chopped into small pieces
Salt and pepper, to taste

Heat the olive oil in a large skillet over medium-high heat. Add the chopped-up chicken breasts and let cook for approximately seven minutes, or until the bottom had a nice golden-brown color. This color is very important for flavor! Using tongs, flip the chicken to brown the other side. Remove the chicken to a plate and set aside.

Add the garlic to the pan, and then deglaze the pan with the white wine or chicken broth, using a spatula to scrape up any leftover brown bits from the chicken. Add the broccoli and cover the pan, allowing the veggies to steam for about five minutes.

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