Ingredients
Method
- Cook the Rice: Rinse your rice under cold water until the water runs clear. Put the rice in a pot with 2 cups of water or chicken broth. Bring it to a boil. Turn the heat to low, cover the pot, and let it simmer for 15 minutes. Take it off the heat and let it sit covered for 5 minutes. Fluff it with a fork.
- Season the Chicken: Pat the chicken breasts dry with a paper towel. Rub them with half of the olive oil. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.
- Grill the Chicken: Heat a skillet over medium-high heat and add the rest of the olive oil. Cook the chicken for about 6 to 7 minutes on each side. It is done when the inside is no longer pink. Let it rest on a cutting board for 5 minutes, then slice it up.
- Steam the Broccoli: Put a little water in a pot with a steamer basket and bring it to a boil. Add the broccoli florets. Cover and steam for 3 to 4 minutes until they are bright green and tender.
- Assemble the Bowls: Divide the fluffy rice into two bowls. Add a big scoop of the green broccoli. Top it with your juicy sliced chicken. Garnish with parsley if you like, and enjoy!
Rinsing Rice: Always rinse your uncooked rice under cold running water until the water is clear to prevent it from getting mushy.
Chicken Tip: Let the grilled chicken rest on a cutting board for 5 minutes before slicing to lock in all the delicious juices.
Notes
- Prep Tip: Pat chicken dry with paper towels so the seasonings stick and the meat gets a beautiful golden crust.
- Rest the Meat: Let cooked chicken rest on a cutting board for 5 minutes before slicing to lock in all the delicious juices.
- Perfect Rice: Rinse uncooked rice under cold water until it runs clear to keep it from getting mushy or sticky.
- Vibrant Broccoli: Steam broccoli for just 3 to 4 minutes so it stays bright green and beautifully tender-crisp.
- Meal Prep: Stores perfectly in airtight containers in the fridge for up to 4 days.