Creamy Pesto Chicken with Roasted Broccoli and Basmati Rice

Preheat your oven to 400°F (200°C). Cook 1 cup of basmati rice according to package directions. Typically, combine with 2 cups of water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Let it rest, then fluff with a fork.

While the rice cooks, cut 1 large head of broccoli into bite-sized florets. Toss the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred.

Pat the 4 boneless, skinless chicken breasts dry. Season both sides with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a cutting board to rest, loosely tented with foil.

Reduce the heat to medium-low. Add 1/3 cup of basil pesto and 1/4 cup of double cream to the same skillet. Whisk gently, scraping up any browned bits from the bottom of the pan, and simmer for 2-3 minutes until the sauce slightly thickens and is heated through. Taste and adjust seasoning if needed.

Slice the rested chicken breasts into thick strips or serve whole. To serve, portion the fluffy basmati rice onto plates, top with the roasted broccoli, and arrange the chicken. Spoon a generous amount of the creamy pesto sauce over the chicken. Serve immediately.