HONEY LEMON CHICKEN AND BROCCOLI BOWLS

HONEY LEMON CHICKEN AND BROCCOLI BOWLS 1 cup white rice 12 ounces broccoli florets, about 2-3 cups 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 1 green onion, thinly sliced 1/4 teaspoon sesame seeds FOR THE LEMON GLAZE 1/2 cup chicken stock 1/4 cup pineapple juice Juice of 1 lemon 1/4 cup honey 1 tablespoon reduced sodium soy sauce 1 tablespoon apple cider vinegar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 1 tablespoon cornstarch 1 teaspoon Sriracha, optional In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside. Heat olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside. To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine. Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.