About this recipe
Seasoned chicken, rice, and broccoli. Nothing fancy, and it reheats without falling apart.
Cook the rice while the chicken rests so the meal comes together in about 35 minutes.
For prep, cool everything before you seal the containers so the rice does not go soggy.
CHICKEN
Step 1
Pat chicken dry. Season with salt and pepper.
Step 2
Heat oil in a large skillet over medium-high. Cook chicken until golden and 165°F, about 5 to 6 minutes per side. Rest 5 minutes, then slice.
BROCCOLI
Step 3
In the same skillet over medium heat, add broccoli and 3 tablespoons water. Cover and steam until tender-crisp, 4 to 5 minutes.
Step 4
Uncover, add garlic, and cook 45 seconds until fragrant. Toss with soy sauce (or a pinch of salt if skipping soy).
BOWLS
Step 5
Divide rice among four bowls. Top with sliced chicken and garlic broccoli.
Step 6
Spoon any pan juices over the chicken. Serve warm.
Tips
Use day-old rice if you have it; it reheats with cleaner grains.
Swap soy for a pinch of salt if you want a lighter, less salty bowl.
Swaps
White riceCauliflower rice
Cuts carbs sharply; reheat gently so it does not weep water.
Equipment
large skillet with lid · saucepan for rice
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