Ingredients
Scale
- 2 lbs Chicken Thighs (boneless, skinless) – approx. $8.00
- 3 cups Long Grain White Rice – approx. $2.00
- 1 bag (16 oz) Frozen Broccoli Florets – approx. $2.00
- 2 tbsp Olive Oil – pantry staple
- 1 tbsp Garlic Powder – pantry staple
- 1 tbsp Onion Powder – pantry staple
- 1 tsp Smoked Paprika – pantry staple
- Salt and Black Pepper to taste
- Optional: Soy sauce or Hot sauce for serving – approx. $2.00
Instructions
- Start by rinsing your white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Place the rice in a rice cooker or a pot with 4.5 cups of water and a pinch of salt. While the rice cooks, pat the chicken thighs dry with paper towels. Cut the chicken into bite-sized pieces. In a large bowl, toss the chicken with 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. Once the pan is hot, add the chicken pieces in a single layer. Cook for about 6-8 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. During the last 5 minutes of cooking the chicken, microwave your frozen broccoli according to the package instructions or steam them directly in the skillet with a splash of water and a lid.
- Lay out five airtight meal prep containers on your counter. Divide the cooked rice evenly among the containers, creating a base layer. Top the rice with a generous portion of the seared chicken and a side of steamed broccoli. Allow the food to cool to room temperature before sealing the lids. This prevents condensation from making the rice soggy. Store the containers in the refrigerator for up to five days.
- Cook Time: 45 minutes