Ingredients:

  • 2 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 medium lemon, juiced and zested
  • 1.5 cups dry brown rice
  • 3 cups low-sodium chicken bone broth
  • 1 bay leaf
  • 4 cups broccoli florets
  • 2 cups sliced carrots
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions:

  1. Toss the cubed chicken in a bowl with olive oil, lemon juice, zest, garlic powder, paprika, oregano, salt, and pepper until every piece is coated.
  2. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C).
  3. Rinse the brown rice thoroughly under cold water. Combine the rice, bone broth, and bay leaf in a pot or rice cooker.
  4. Bring the rice mixture to a boil, then reduce to a low simmer, covering tightly. Cook until the liquid is fully absorbed and the grains are tender (approx. 40-45 mins for brown rice).
  5. Toss broccoli florets and sliced carrots in olive oil and salt. Steam for 5 minutes or sauté in the skillet used for the chicken until tender-crisp.
  6. Divide the cooked rice, seared chicken, and steamed vegetables equally among 4 airtight meal prep containers.