One big-ass chicken breast(or 2 small ones), on the bone, I took the skin off
Oil(olive or coconut), salt, pepper
1 cup brown rice, I used par-cooked brown basmati
1 can (14oz) light coconut milk
3/4 cup chicken stock
2 tsp curry powder
1/2 tsp salt
12-16 oz broccoli, cut into bite size pieces, one big head or big bag(pre-cut)
2 cloves garlic, minced
1 square inch piece of fresh ginger, peeled and minced (optional)
1 tbsp coconut oil
2 tbsp tahini
1 tbsp soy sauce or Bragg liquid aminos
Juice from one lemon or lime

For chicken-Preheat oven to 350. Put chicken breast in a baking dish and drizzle with a little oil and sprinkle with salt and pepper. Roast in oven for 45-60 minutes, depending on size. When done, allow to rest and cool at room temperature for 15-20 minutes or you can cook the chicken in advance and keep in fridge until ready. 

For rice-put one cup rice, coconut milk, chicken stock, curry powder, and salt in medium saucepan and bring to a boil over high heat. Stir, reduce heat, and cover. Heat on low for about 15 minutes, if using par-cooked rice. If using regular rice, this step may take 45 or so minutes. When done, fluff up with a fork, cover, and set aside. 

For broccoli-preheat oven to 425. This step can be done when chicken has 5-10 minutes left. Spread out broccoli florets on large sheet pan, along with minced garlic and ginger, drizzle with coconut oil (may need to microwave it a bit, since it is solid at room temp), and toss everything around gently with clean hands to coat it all with the oil, then spread it out again in an even layer on the sheet pan. Roast in oven for 15-20 minutes, Just enough time for the chicken to rest! When it comes out of the oven, immediately drizzle the sauce oven top (see below) and gently toss around. 

For sauce-whisk together tahini, soy sauce and lemon/lime juice. Recipe will totally work without the sauce as well!

Assemble everything pretty on the plate. 
Makes four servings.