Korean Coconut Chicken with Broccoli, Brown Jasmine Rice (for 1)

We simmer boneless chicken breast in a Korean sauce made with bell peppers, onion, lime juice, and gochujang, a staple of Korean cooking (fermented red chile paste made from spicy Korean chile peppers and glutinous rice). We add coconut milk to create a mellow yet piquant sauce. Fresh ginger is key, infusing the sauce with a bright flavor that nicely balances the coconut. The dinner also includes broccoli, autumn greens, and brown jasmine rice on the side.

Thai coconut broth made with mushrooms, bell peppers, onion, shallots, celery, ginger, red curry paste, gluten-free soy sauce, and lime juice; we then add broccoli and spinach and serve over a bowl of chewy brown rice pilaf.