Spicy Chicken, Broccoli and Rice

Here's the recipe I made last night but didn't get a chance to post.  It's a keeper for sure -- quick, easy, healthy and delicious.

The recipe is modified from Weeknight Grilling with the BBQ Queens by Karen Alder & Judith Fertig -- one of my many cookbooks that don't get used very often.  I think starting next month I may start a weekly get my cookbooks out event for myself to get them used more often.

Spicy Hoisin Barbecued Chicken and Broccoli with Lemon Rice

• Hoisin Barbecue Marinade
• 3/4 cup hoisin sauce
• 1/4 cup barbecue sauce
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons grated ginger
• 4 cloves garlic, minced
• 1 teaspoon Sambal Oelek
• 4 cups broccoli florets
• 6 boneless, skinless chicken breast halves
• 1 teaspoon vegetable oil plus 1 teaspoon sesame oil
• 4 cups cooked rice
• Zest and juice of 1/2 lemon
• toasted sesame seeds, for garnish

1. In a small bowl, combine all marinade ingredients and whisk to blend.  Place the broccoli into a zip-top bag and add 1/2 cup of the marinade.  Seal the bag and toss to coat.  Set aside to marinate.  Plade the chicken breasts in another zip-top bag and pour in the remaining marinade.  Seal the bag and toss to coat.  Marinate for 15 minutes.
2. Preheat your grill on high.  Spray chicken with nonstick spray and place on grill.  Turn the grill down to medium and cover.  Cook for about 5 minutes per side or until cooked thoroughly.
3. In a preheated skillet, add vegetable oil and sesame oil.  Add the broccoli and marinade and cook, stirring occasionally, until crisp-tender.
4. For the rice, after cooking add the zest and juice of the lemon and toss to combine. 
5. Garnish with sesame seeds.