- 1 ½ pounds boneless, skinless chicken breasts, trimmed.
- 4 cups broccoli florets
- 1 ½ pounds medium tomatoes
- 1 teaspoon salt
- 2 teaspoons plus 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon freshly ground pepper
- ½ teaspoon chili powder
- ¼ cup lemon juice
- Put the chicken in a skillet or saucepan and add enough water to cover. Bring to a simmer over high heat. Cover, reduce the heat, and simmer the chicken gently until the chicken is cooked thoroughly and is no longer pink in the middle, or for 10 to 12 minutes. Transfer to a cutting board and shred with two forks.
- Bring a large pot of water to a boil, add the broccoli and cook until tender, for 3 to 5 minutes. Drain and rinse the broccoli in cold water until cool.
- Core the tomatoes and cut in half crosswise. Gently squeeze out the seeds and throw away. Set the tomatoes cut side down on paper towels and drain for about 5 minutes.
- Put a large, heavy skillet over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon olive oil, and place cut side down in the pan. Cook until charred and beginning to soften, for about 4 to 5 minutes. Brush the tops lightly with another teaspoon of olive oil, turn and cook until the skin is charred, 1 to 2 more minutes. Transfer to a plate to cool.
- Heat the remaining 3 tablespoons of oil in the same pan over medium heat. Stir in the salt, pepper, and chili powder, and cook, stirring constantly for about 45 seconds. Slowly pour in the lemon juice, and then remove from the heat. Stir to scrape up any browned bits.
- Coarsely chop the tomatoes and combine in a large bowl with the chicken, broccoli, and pan dressing. Toss to coat, and enjoy!
All of us at Sackett & Associates Insurance Services in Sonoma County, California would like to encourage you to try this delicious recipe this holiday!