Creole-spiced chicken with baby broccoli and pistachio-lemon aioli

Chicken:

• Pat the chicken dry with a paper towel; season generously with salt, pepper, and as much Creole spice blend as you like.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board or plate; slice the chicken into ½-inch-thick slices. Wipe out the pan.

Salmon:

• Pat the salmon dry with a paper towel; season lightly with salt, pepper, and as much Creole spice blend as you like.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

• Cut a small corner from the potato packaging and drain off any excess liquid. Place the potatoes between paper towels and squeeze firmly to remove any excess moisture. Transfer the potatoes to a plate or cutting board and gently smash using the bottom of a cup or bowl.
• Trim the root ends from the baby broccoli.

In the same pan used for your protein, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Carefully add the potatoes to the pan and season with salt and pepper. Cook the potatoes for 2 to 3 minutes, turning occasionally, or until starting to brown. Add the baby broccoli, cover, and cook, continuing to turn both the potatoes and broccoli, until the potatoes are crispy with browned edges and the broccoli is crisp-tender, 3 to 4 minutes. Remove from the heat. If desired, season the potatoes with any remaining Creole spice blend.

While the potatoes and baby broccoli are cooking, prepare the pistachio-lemon aioli.

• Using the bottom of a bowl or cup, lightly crush the pistachios.

In a small bowl, combine the pistachios with the lemon aioli. Season to taste with salt and pepper.

Transfer the baby broccoli and potatoes to individual plates. Spoon the pistachio-lemon aioli alongside the vegetables, top the aioli with your protein, and serve.