ROSIE® Organic Boneless Skinless Chicken Breast Filet
1 cup brown rice
1 3/4 cups low-sodium chicken broth
1/4 tsp. kosher salt
1 tbsp. chopped fresh cilantro
3/4 cup apricot preserves
1/2 cup rice vinegar
1 tbsp. soy sauce
1-inch knob ginger, peeled and finely grated
5 cloves garlic, minced, divided
1 1/2 lbs. broccolini
3 tbsp. vegetable oil, divided
  Kosher salt and freshly ground black pepper, to taste
2 tbsp. chopped fresh scallions
1/4 cup slivered almonds


1 Rinse rice under cold running water in fine mesh sieve until water runs clear. Boil broth in medium saucepan over high heat. Add rice and salt. Cover and cook on low heat until rice is fully cooked, about 30-40 minutes. Let cool, covered, for 5 minutes. Gently stir in cilantro.
2 Meanwhile, preheat oven to 350°F. Add broccolini, remaining garlic, and 1 tablespoon oil on rimmed baking sheet and toss to combine. Season with salt and pepper. Combine preserves, vinegar, soy sauce, ginger and 2 cloves garlic in small bowl.
3 Heat remaining oil in large oven-safe skillet over medium-high heat. Place chicken in hot skillet and cook, without moving, until golden-brown, about 3-5 minutes. Flip chicken over, and pour apricot mixture evenly over chicken. Add broccolini and transfer skillet to oven. Roast until chicken is fully cooked and reaches 170°F, and broccolini is tender, about 15-20 minutes.
4 Slice chicken, and garnish with scallions and almonds. Serve with rice and roasted broccolini.


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