Classic Chicken, Broccoli & Rice

1. 1
   prep

   Prep the ingredients.

   1.Rinse rice under cold water until water runs clear.

   2.Cut broccoli into small, even florets.

   3.Cube chicken breast into uniform bite-sized pieces.

   4.Mince the garlic cloves.

   TIPCut chicken and broccoli to similar sizes so they cook evenly.
2. 2
   steam · ~15 min

   Cook the rice.

   In a saucepan, bring water to a boil. Add rinsed rice and salt. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.

3. 3
   saute · ~9 min

   Cook the chicken.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add chicken pieces in a single layer and season with salt and black pepper.

   3.Cook 4-5 minutes without stirring until golden on the bottom.

   4.Stir and cook another 3-4 minutes until cooked through and no longer pink inside.

   TIPDon't crowd the pan — work in batches if needed so chicken sears instead of steaming.
4. 4
   steam · ~4 min

   Steam the broccoli.

   Push cooked chicken to one side of the skillet. Add broccoli florets and 2 tablespoons water to the empty side. Cover and steam 3-4 minutes until bright green and crisp-tender.

   TIPCutting florets the same size ensures they all finish at the same time.
5. 5
   saute · ~1 min

   Make the garlic butter sauce.

   Uncover and reduce heat to medium-low. Add butter and minced garlic. Sauté 1 minute until fragrant, tossing everything together. Drizzle with lemon juice and toss once more.

   TIPWatch the garlic closely — it can burn fast and turn bitter.
6. 6
   mix

   Combine with rice and serve.

   1.Add the steamed rice to the skillet.

   2.Toss gently until rice is evenly coated with the garlic butter sauce.

   3.Taste and adjust seasoning with a small pinch of salt or extra pepper if needed.

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