Chicken with Leeks, Lemon Rice Pilaf, and Lemon-Butter Broccolini

This is one very quick three-course meal: chicken, rice, and broccolini. I got all three of these dishes from Rachael Ray's Classic 30-Minute Meals cookbook and you really can do the whole thing in about half an hour (ok, maybe 45). This is for two people, with some leftovers perhaps.

My suggestion is that you chop your vegetables and zest your lemon ahead of time, and don't even begin the broccolini until everything else is nearly done, as it takes only six minutes and will get cold easily.

First of all, this is what you're looking for in the produce department...

leeks...

...and broccolini, which I somehow did not know existed until recently.
(Way better than broccoli!)

First, start the rice:

1 tbsp. butter
1 tbsp. olive oil
1 large shallot, chopped
1 1/2 cups brown rice
1/2 cup dry white wine
dried thyme
3 cups chicken broth
1 cup water (more if needed)
grated zest of 1 lemon
handful of flat-leaf parsley, chopped
slivered almonds, toasted in a skillet (do this first and re-use the skillet for the chicken)

Heat a medium saucepan over medium heat, then melt the butter and heat the oil. Drop in the shallots and cook for 2 minutes. Add the rice and lightly brown it for 3-5 minutes. Add the wine and allow it to evaporate completely, which takes 1-2 minutes.

Add the thyme, then chicken broth and cup of water and bring it to a boil. Cover the rice and reduce heat. Cook it for 20-30 minutes, until it's soft enough. (Keep in mind that brown rice is inherently crunchy, so it won't be soft and sticky like white rice.) *While it's cooking, then you can begin the chicken!

Before serving, stir in the lemon zest, parsley, and toasted almonds.


Chicken with leeks:

2 leeks, washed and sliced
4 boneless, skinless chicken breasts, thinned out with a meat mallet (this part is important!)
salt and pepper, to taste
1 cup dry white wine
2 tbsp. olive oil

Heat the oil in a large nonstick skillet over medium heat. Season the chicken breasts with salt and pepper, and brown them for 3-4 minutes on each side. Set these aside on a plate when you're sure they're cooked through.

Cook the leeks in the same pan for about 5 minutes, using more oil if necessary. Add the wine, then return the chicken breasts to saute' in the pan for 5-7 minutes on low heat. *At this time, start the broccolini cooking!

Place the chicken on the rice, and the rice on the chicken.


And the lemon-butter broccolini:
one bunch of broccolini (that will be 2 good-sized servings)
1 lemon, zested and set aside to squeeze over before serving
1 cup water
salt and pepper
1-2 tbsp. butter

Just trim the tough ends, then place the water, broccolini, and lemon zest in a bowl (preferably glass, with a lid), cover it up, and microwave for 5-6 minutes, or until tender.

Drain it, squeeze the lemon over it (watch for seeds), and stir in 1 to 2 tablespoons of butter, depending on your preference. Salt and pepper it and you're done.