20 Minute Chicken, Rice, and Broccoli

Ingredients for the rice:

• 2 cups water 

• 1 cup jasmine rice 

• 3/4 teaspoon salt

Ingredients for the chicken:

• 4 small-medium boneless skinless chicken breasts or thighs about 4 oz each 

• 1 teaspoon brown or granulated sugar 

• 1/2 teaspoon paprika 

• 1/2 teaspoon cumin 

• 1/2 teaspoon garlic powder or fresh garlic 

• Salt and pepper to taste 

• 1 tablespoon olive oil 

• 2-3 cups broccoli florets water for steaming 

Directions

1. Bring the water to a boil in a medium saucepan. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. 

2. Separately Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat. 

3. Add the chicken to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. 

4. Place broccoli in a microwave-safe bowl and add water 3 tablespoons water to the bowl. 

5. Cover with a ceramic plate or plastic wrap. Microwave on high for 3 minutes. 

6. Cut the chicken into slices or small bite-size pieces. Measure out 1 cup of rice for 4 meal- prep containers (4 total)

7. Top the rice with sliced chicken and broccoli florets. Cover and refrigerate for you for 4 days. To reheat microwave on high for 2 minutes or until steaming.