Directions

To Cook the Rice:

• Bring the water to a boil in a medium saucepan. 
• Stir in the rice; cover and reduce the heat to low. 
• Simmer for 15 minutes until all of the water is absorbed.

To Cook the chicken: 

• Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper.
• Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat.
• Add the chicken to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. 
• Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. 
• Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.

To Steam broccoli: 

• To blanch the broccoli on the stove-top. Boil water in a large pot. 
• Add broccoli florets to pot and blanch for just 1 minute. 
• Remove from the pot. 

To Assemble for Pre-Made Lunches: 

• Cut the chicken into slices or small bite-size pieces. 
• Use a 1 cup measuring cup to evenly spoon 1 cup of rice into each meal-prep container (4 total) 
• Top the rice with slices chicken and broccoli florets. 
• Cover and refrigerate for you to 4 days. To reheat microwave on high for 2 minutes or until steaming.