Take chicken breasts and split them in half (if thicker than 1 inch) if not, place breasts in ziplock bag and pound to 1/2 inch thickness (I used a jar to pound the meat thin)
Make a brine-mix 2 tbsp salt, 2 cups water, 1 tbsp sugar, 1/2 tbsp pickling spice.
Shake thoroughly to dissolve salt.
Pour brine in chicken bag and put in a container (in case it spills) and fridge for at least 1 hour, up to 4 hours.
Cut stems off broccoli
Cut florets into 1 inch steaks, lay them flat on a baking sheet covered in aluminum foil, drizzle 1 tbsp oil on broccoli and season with salt and pepper
Cut stems into 1/2 chunks. Put stem chunks and cast off florets in a steamer. Steam for 10 minutes until fully softened.
Put 2 tbsp butter 1/4 Parmesan cheese 1/2 tsp salt 1/2 pepper in blender
Put steamed broccoli in blender add 1/2 cup steamer water to blender and purée until smooth. Add water 1 tbsp at a time until a thick soup forms.
Puree should look something like this
Put broccoli mix back into pot and keep warm until ready to serve
Wash brine off chicken and dry thoroughly
Whip up a dry rub and coat chicken.( I used my homemade chili powder, cumin, garlic powder, dried oregano, and smoked salt) drizzle chicken with 1 tbsp oil
Broil broccoli (after eating this version I recommend par steaming the florets for a couple minutes before broiling) I broiled the broccoli about 8 minutes 4 minutes a side
Grill chicken about 3-4 minutes a side. Rotate chicken if heat is uneven
No need to rest chicken but I tent with foil to keep it warm until I'm ready to plate
Cut across grain at a slight angle
Now for the fun part of plating. Get an idea in your head of how the finished product should look like. Look at some fancy cookbooks for inspiration. I spread broccoli purée on the plate
Slide cut chicken off cutting board onto plate
Place roasted broccoli on purée. I always try to plate a couple different ways until something looks really good, still need to work on this.