Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts (cut into 1-inch cubes)
- 2 cups Long-grain white rice (uncooked)
- 2 large heads of Broccoli (cut into florets)
- 2 tablespoons Olive oil or vegetable oil
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Smoked paprika
- Salt and black pepper to taste
- Optional: Soy sauce or hot sauce for serving
Instructions
- Start by rinsing your white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from getting mushy. Combine the 2 cups of rice with 4 cups of water (or chicken broth for more flavor) in a pot. Bring it to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes. While the rice cooks, dice your chicken breasts into uniform cubes. Toss the chicken in a large bowl with the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until every piece is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Let the chicken sear for 3-4 minutes without moving it to develop a golden-brown crust. Flip the pieces and cook for another 4-5 minutes until the internal temperature reaches 165°F. While the chicken finishes, place your broccoli florets in a microwave-safe bowl with a splash of water. Cover with a plate and microwave for 3 minutes, or steam them in a basket over boiling water until they are bright green and fork-tender.
- Line up four airtight meal prep containers. Divide the cooked rice evenly among the containers, creating a base layer. Top each bed of rice with a generous portion of the seared chicken. Add the steamed broccoli to the side. Allow the meals to cool down to room temperature before sealing the lids. This prevents condensation from making the rice soggy. Store the containers in the refrigerator for up to four days.
- Cook Time: 40 minutes