Chicken Rice & Broccoli

Chicken Rice & Broccoli

Quick frypan chicken, rice, and steamed broccoli all made in under 20 minutes for a healthy meal-prep lunch box that you can enjoy all week long.

Ready in: 20 minutes

Serves: 4

Complexity: very-easy

kcal: 356

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2 cups water
1 cup jasmine rice
¾ tsp salt
4 medium chicken breasts or thighs, about 110 g each
1 tsp brown sugar
½ tsp paprika
½ tsp cumin
½ tsp garlic powder
1 tbsp rice bran oil
2-3 cups broccoli florets
water for steaming


To Cook the Rice: Bring the water to a boil in a medium saucepan. Stir in the rice then cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.
To Cook the Chicken: Rub chicken with brown sugar, paprika, cumin, garlic powder and SIDS SALT & PEPPER. Heat 1-2 tablespoons oil in a large heavy-duty pan over medium-high heat.
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.
To Steam Broccoli: There are two ways to cook the broccoli.
1/ To blanch the broccoli on the stove-top: Boil water in a large pot. Add broccoli florets to pot and blanch for just 1 minute. Remove from the pot.
2/ To steam in the microwave: Place broccoli in a microwave-safe bowl and add water 3 tablespoons water to the bowl. Cover with a ceramic plate or plastic wrap. Microwave on high for 3 minutes.
To Assemble: Cut the chicken into slices or small bite-size pieces. Use a 1 cup measuring cup to evenly spoon 1 cup of rice into each meal prep container. (4 total) Top the rice with slices chicken and broccoli florets. Cover and refrigerate for you to 4 days. To reheat microwave on high for 2 minutes or until steaming.