Chicken rice broccoli bowls

Ingredients

• Chicken1 lb · boneless or bite-size pieces; keep raw until cooked
• Rice1 cup dry · rinse if directed on packet
• Broccoli3 cups · small florets
• Soy sauce2 tbsp · liquid seasoning
• Garlic2 cloves · minced or thinly sliced
• Lemon · optional1/2 lemon · fresh juice or wedge finish
• Cucumber · optional1 · fresh sliced finish

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Slice the chicken into bite-size pieces, pat dry, and season with salt and pepper.
2. 2Rinse the dry rice, cut broccoli into small florets, mince garlic, and mix the soy sauce with half as much water.
3. 3Set optional lemon and cucumber aside for serving so they stay fresh and do not steam in the skillet.
4. 4Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
5. 5Heat a thin layer of olive oil in a wide skillet over medium-high heat. Cook chicken in one layer for 6–8 minutes, turning, until browned and the thickest piece reaches 165°F / 74°C. Transfer to a clean plate.
6. 6While rice cooks, add broccoli and a splash of water to the skillet. Cover over medium heat for 3–4 minutes, then uncover and cook for 1–2 minutes until crisp-tender.
7. 7Add minced garlic for 30 seconds. Return chicken and add soy sauce; toss for 1–2 minutes until hot. Serve over the rice.