Ingredients
Scale
- 1.5 lbs Chicken Breast or Thighs, cut into bite-sized pieces ($7.00)
- 2 cups Long-grain White Rice ($1.00)
- 2 large heads of Broccoli, cut into florets ($3.00)
- 3 tablespoons Soy Sauce ($0.50)
- 2 tablespoons Olive Oil or Vegetable Oil ($0.40)
- 1 tablespoon Garlic Powder ($0.20)
- 1 tablespoon Onion Powder ($0.20)
- Salt and Black Pepper to taste ($0.10)
- Optional: Sriracha or Red Pepper Flakes for heat ($0.20)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine 2 cups of rice with 4 cups of water and a pinch of salt. Bring the water to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 18 minutes. Once finished, fluff the rice with a fork and set it aside to cool slightly.
- While the rice cooks, pat the chicken pieces dry with a paper towel. Place them in a bowl and toss with garlic powder, onion powder, salt, and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets with two tablespoons of water. Cover with a lid for 3 to 4 minutes to steam the broccoli until it is bright green and tender-crisp. Return the chicken to the pan, drizzle with soy sauce, and toss everything together for another minute to coat the ingredients in the savory sauce.
- Lay out four airtight meal prep containers. Divide the cooked rice evenly among the containers. Top each portion of rice with an equal amount of the chicken and broccoli mixture. Allow the food to cool to room temperature before sealing the lids. Store the containers in the refrigerator for up to four days.
- Cook Time: 35 minutes