* I assume one chicken breast per person, but use you judgment about how much your eaters will want **For cilantro haters, like my husband, you can leave this out, although I think it really adds depth of flavor. I try to sneak in the cooked cilantro at least, and see if they notice – usually they don’t 😉
*** Start the rice cooking before you begin making the chicken. Some people love the hands-off experience of a rice cooker. Steam the broccoli while the chicken and sauce are simmering. The whole meal will be finished at the same time and in less than 30 minutes. [Steaming Broccoli – I think the easiest way to steam broccoli is to cut broccoli into bite sized florets – or buy them already so – and place them in a medium sized pot with an inch of cold water. Sprinkle the broccoli in the pot with kosher salt. Cover the pot and turn on to high heat. The broccoli will steam and you will know its ready when it turns a bright green and still has some bite, but is not raw or mushy) Drain and serve!