👩🍳 Instructions
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1
Rinse rice under cold water until clear. In a medium saucepan, combine rice, water (or broth), and ½ tsp salt. Bring to a boil over high heat.
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2
Reduce heat to low, cover tightly, and simmer for 15-18 minutes, until liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
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3
While rice cooks, pat chicken dry. In a bowl, toss chicken with olive oil, garlic powder, onion powder, smoked paprika, dried thyme, ½ tsp salt, pepper, and cayenne (if using).
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4
Heat a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 4-6 minutes, flipping occasionally, until golden brown and cooked through (165°F / 74°C).
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5
Steam broccoli florets in a steamer basket over boiling water for 3-5 minutes until tender-crisp, or roast tossed with oil, salt, and pepper at 400°F (200°C) for 10-15 minutes.
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6
Divide rice among bowls. Top with cooked chicken and broccoli. Serve immediately.
💡 Notes
For meal prep, allow components to cool completely before storing separately in airtight containers in the fridge for up to 3-4 days. Reheat with a splash of water to prevent drying. Feel free to swap white rice for brown rice or quinoa, adjusting cooking times as needed. Vary the seasoning with other spices like cumin or curry powder for different flavor profiles.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
40g
Total Fat
15g
Saturated Fat
3g
Carbs
32g
Fiber
5g
Sugar
3g
Sodium
550mg
Cholesterol
90mg
