Broccoli, Chicken, and Almond Saut&eacute

Ingredients

• 1/2 pound to 3/4 pound boneless skinless chicken breasts
• Kosher salt
• Extra virgin olive oil
• Your favorite spice rub for grilling
• 1 pound broccoli florets
• 1/4 teaspoon chile flakes
• 1/3 to 1/2 cup toasted almonds, roughly chopped
• 1 teaspoon dark sesame oil
• Freshly ground black pepper

Directions

1. Set a 2 quart pot of salted water over high heat to boil, using about 1 Tbsp of salt. While that comes up to temperature, move on to cooking the chicken.
2. Put the chicken breasts in a bowl and season them on every side. At the very least, use salt; if there is a spice rub you like for grilling, use that here too.
3. Heat a grill pan, or get a grill ready, for high, direct heat. If you do not have either one, use a cast iron skillet instead, and stick with salt as the seasoning. Coat the chicken breasts lightly with olive oil. Grill them for a few minutes per side, just long enough to pick up good char marks, then turn the heat down to low and keep cooking until the chicken is almost, but not quite, cooked through. It will finish in the sauté pan, so a little pink in the center is fine right now. Take the chicken off the heat, let it rest briefly, then cut it into thin slices.
4. When the chicken is cooked and the water has reached a boil, drop in the broccoli florets. Let the water return to a boil, then cook the broccoli for about 1 minute. Drain it well.
5. Warm a tablespoon of olive oil in a large sauté pan over high heat. Add the red chili flakes, and when they begin to sizzle, add the broccoli, sliced grilled chicken, and toasted almonds. Drizzle the dark sesame oil over the chicken and broccoli, then season with salt and freshly ground black pepper to taste. Toss everything together and cook until every piece of chicken is fully cooked through with no pink remaining in the center, a minute or two. Serve immediately.