Ingredients
Scale
- 1.5 lbs Chicken Breast, diced into bite-sized pieces ($7.00)
- 2 cups Uncooked White or Brown Rice ($1.00)
- 2 large heads of Fresh Broccoli or 16 oz Frozen Florets ($3.00)
- 3 tbsp Olive Oil or Vegetable Oil ($0.50)
- 2 tbsp Soy Sauce ($0.30)
- 1 tbsp Garlic Powder ($0.20)
- 1 tbsp Onion Powder ($0.20)
- 1 tsp Smoked Paprika ($0.10)
- Salt and Black Pepper to taste ($0.10)
- Optional: Sesame seeds or Red pepper flakes for garnish
Instructions
- Start by rinsing your rice under cold water until the water runs clear to remove excess starch. Combine the rice with the appropriate amount of water (usually a 1:2 ratio for white rice) in a pot or rice cooker. While the rice cooks, wash and chop the broccoli into small, even florets. If you are using fresh broccoli, you can lightly steam it for 5 minutes or roast it in the oven alongside the chicken for extra flavor. Ensure the rice is fluffy and fully cooked before setting it aside to cool slightly.
- Pat the diced chicken breast dry with paper towels to ensure a good sear. In a large skillet or non-stick pan, heat two tablespoons of oil over medium-high heat. Toss the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken to the hot pan in a single layer. Cook for 6-8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden-brown crust. In the last minute of cooking, stir in the soy sauce to glaze the chicken pieces.
- Lay out five airtight meal prep containers on your counter. Distribute the cooked rice evenly among the containers, creating a base layer. Add a generous portion of the cooked chicken on one side and the steamed or roasted broccoli on the other. Allow the food to cool to room temperature before sealing the lids; this prevents excess moisture buildup which can make the rice soggy. Label your containers and store them in the refrigerator for up to five days.
- Cook Time: 40 minutes