1/2 lemon

3 chicken breasts (about 1 1/4 pounds, or 565 g)

Salt and fresh-ground black pepper, to taste

4 to 6 cups (946 to 1420 ml) water (see page 34)

1 cup (190 g) dried brown basmati rice

1 can (12 ounces, or 355 ml) evaporated skim milk

1/3 cup (77 g) plain low-fat Greek yogurt

1/2 cup (113 g) all-natural mayonnaise (or vegan mayonnaise for fewer calories)
2 teaspoons (10 g) organic chicken Better Than Bouillon

2 tablespoons (28 ml) fresh-squeezed lemon juice

2 1/2 tablespoons (16 g) high-quality curry powder, or to taste

4 cups (about 12 ounces, or 340 g) large fresh broccoli florets

1 can (8 ounces, or 225 g) sliced water chestnuts, drained

1/3 cup (48 g) roasted unsalted peanuts

1/4 cup (22 g) flaked or shaved unsweetened dried coconut

1/3 cup (50 g) raisins

Preheat the broiler. Squeeze the lemon all over the chicken breasts, front and back, and sprinkle lightly with salt and pepper. Place on the broiler rack and broil for 5 minutes, then turn and broil for 2 to 3 minutes, or until the chicken is almost cooked through, with a little pink remaining. Remove from the heat, cool briefly, and slice into 2-inch (5-cm) strips.

While the chicken is cooking, bring at least 4 cups (946 ml) of water (more if the water level isn’t at least 2 inches [5 cm] high in your pot) to a rolling boil in a large pot.

While the water is heating, rinse and drain the basmati rice well. Add the rice to the boiling water and stir it to prevent sticking or clumping. Let it boil for 30 minutes, uncovered, and drain it through a sieve for 10 seconds. Return the rice to the empty cooking pot, off the heat, and cover it with a tight-fitting lid. Allow it to sit and steam for 10 minutes, uncover, and fluff to serve.


This method of cooking the brown rice is adapted from an article in issue 11 of SAVEUR magazine (www.saveur.com) called “Perfect Brown Rice.” Cooking the rice in extra water like pasta and then steaming it in its own moisture turns out tender grains that don’t clump together. I still religiously use my beloved rice cooker for ease, but this is a great, reliable stovetop technique that works equally well for all types of brown rice.

This recipe runs on the juicy side, so it’s good to use rice to soak up all the flavors. If you’d prefer to go dairy-free, you can also swap out the evaporated milk for a 12-ounce (340 g) block of firm silken tofu. Blend or whisk the tofu until very creamy and follow the rest of the recipe directions. It will separate a bit, but the flavor is great!

Time-Saver Tip: To shorten the prep time, use leftover or prepared cooked chicken breast and prepared chopped broccoli florets, then follow the recipe directions as usual. You can also use prepared frozen brown rice in place of regular—just heat and eat!

While the rice is cooking, preheat the oven to 375°F (190°C, or gas mark 5).

In a large bowl, add the evaporated milk, yogurt, mayonnaise, bouillon, lemon juice, and curry powder and whisk until well combined. Add the cooked chicken pieces, broccoli, and water chestnuts, and toss gently to combine. Spoon the mixture into a 9 × 13-inch (23 × 33-cm) baking pan and bake for 20 to 25 minutes, or until the broccoli is tender-crisp.

Serve over the rice with sprinkles of peanuts, coconut, and raisins.

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