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RECIPES
| Calories | 165,7 Kcal |
| Fat | 6,7 g |
| of which saturated fat | 1,6 g |
| Carbohydrates | 9,2 g |
| of which sugar | 1,8 g |
| Proteins | 14,4 g |
| Salt | 0,1 g |
| Calories | 165,7 Kcal |
| Fat | 6,7 g |
| of which saturated fat | 1,6 g |
| Carbohydrates | 9,2 g |
| of which sugar | 1,8 g |
| Proteins | 14,4 g |
| Salt | 0,1 g |
Pre-heat oven to 225ºC. Cut the broccoli into small florets. While the broccoli is in the oven, in a pot, combine rice with the double amount of water (1 cup rice + 2 cups water) and a pinch of salt. Squeeze the orange and combine the juice with honey, soy sauce, rice vinegar, caramelised balsamic vinegar and sesame oil. Heat a drizzle of olive oil in a pan at medium heat and add the chicken. Cook on one side 6-7 minutes. Serve the glazed chicken with the roasted broccoli and cooked rice. Garnish with sesame seeds. Pre-heat oven to 225ºC. Cut the broccoli into small florets. While the broccoli is in the oven, in a pot, combine rice with the double amount of water (1 cup rice + 2 cups water) and a pinch of salt. Squeeze the orange and combine the juice with honey, soy sauce, rice vinegar, caramelised balsamic vinegar and sesame oil. Heat a drizzle of olive oil in a pan at medium heat and add the chicken. Cook on one side 6-7 minutes. Serve the glazed chicken with the roasted broccoli and cooked rice. Garnish with sesame seeds.Cooking step by step
The oven:
Heat above and below. 
The broccoli:
Place them on a sheet pan and drizzle with olive oil.
Season with salt and pepper.
Roast 15 min approx. or until tender when pierced with a fork. 
The rice:
Cook at low heat for 12-15 minutes, or until the water has been absorbed. 
The glaze:
The chicken:
Season with salt and pepper.
Flip it and add the glaze. Cook, frequently spooning glaze over the chicken until the chicken is coated and cooked through. The glaze becomes sticky! 
Serve your dinner:
Cooking
step by stepThe oven:
Heat above and below. 
The broccoli:
Place them on a sheet pan and drizzle with olive oil.
Season with salt and pepper.
Roast 15 min approx. or until tender when pierced with a fork. The rice:
Cook at low heat for 12-15 minutes, or until the water has been absorbed. The glaze:
The chicken:
Season with salt and pepper.
Flip it and add the glaze. Cook, frequently spooning glaze over the chicken until the chicken is coated and cooked through. The glaze becomes sticky! Serve your dish:
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