Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1.5 cups long-grain brown rice
  • 3 cups low-sodium chicken bone broth
  • 1 tbsp unsalted butter
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 2 cloves minced garlic
  • 1 tsp sesame oil
  • 4 cups broccoli florets

Instructions:

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
  2. In a medium pot, combine rice, bone broth, and butter. Bring to a boil, then reduce heat to low, cover tightly, and simmer (40–45 mins for brown rice or 15 mins for jasmine rice).
  3. Remove rice from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Pat cubed chicken breast dry with paper towels. Season with salt, pepper, and garlic powder.
  5. Heat oil in a skillet over medium-high heat. Add chicken in a single layer and sear without moving for 3 minutes until a mahogany crust forms. Flip and cook for another 3–4 minutes until just cooked through.
  6. Lower the heat and stir in the soy sauce, honey, grated ginger, minced garlic, and sesame oil. Simmer until the glaze thickens and coats the chicken.
  7. Quickly steam-blanch the broccoli florets until crisp-tender and vibrant green.
  8. Divide the fluffy rice, glazed chicken, and steamed broccoli evenly among 4 airtight meal prep containers.