A great recipe to spice up what could be a pretty boring combination. Go light on the chili powder if you choose to add it…
- Eight ounces trimmed boneless and skinless chicken breast
- Four cups of broccoli florets
- 4 ounces tomatoes
- One-fourth cup lemon juice
- Two teaspoons extra-virgin olive oil
- One teaspoon ground pepper
- One teaspoon chili powder (optional)
Put chicken in a saucepan with enough water to cover the chicken. Put it on high heat and bring chicken to simmer. Lower the heat and wait until chicken is no longer pink. Transfer the chicken to cutting board then wait for it to cool. When cool enough, shred the chicken into bite-size pieces.
Blanch the broccoli for three to five minutes. Drain and wash with cold water to refresh. As for the tomatoes, they have to be cut into halves and gently squeezed to remove seeds. Place a skillet over high heat. Brush tomatoes with oil and cooked until charred.
Heat the oil in the pan and place salt, pepper, and chili powder. Put in lemon juice, then after about 10-15 seconds, remove from pan.
In a large bowl, place all the prepared ingredients. Toss and mix to coat.