Grilled chicken + jasmine rice + broccoli

Steps

1. 1

   Start the rice

   Rinse 1.5 cups jasmine rice until the water runs clear. Combine with 2.25 cups water and a pinch of salt in a small pot. Bring to a boil, then cover and simmer on low for 15 minutes.

   15:00
2. 2

   Season the chicken

   Pat 1.5 lb chicken breasts dry. Rub with 1 tbsp olive oil, then season with salt, pepper, and ½ tsp garlic powder on both sides.

3. 3

   Sear the chicken

   Heat a grill pan or non-stick skillet over medium-high. Cook the chicken 5 minutes per side until golden and 165°F internal. Let rest 5 minutes before slicing.

   10:00
4. 4

   Steam the broccoli

   While chicken rests, steam 4 cups broccoli florets for 4-5 minutes until bright green and just tender.

   4:30
5. 5

   Make a quick sauce

   Whisk 2 tbsp olive oil, 1 minced garlic clove, juice of half a lemon, and a small pinch of salt. Drizzle over the chicken and broccoli.

6. 6

   Plate it

   Slice the chicken. Divide rice, chicken, and broccoli across 4 plates or meal-prep containers.