LEMON GARLIC CHICKEN WITH BROCCOLI CHEDDAR RICE

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

528

Protein

46g

Carbs

46g

Fat

19g

Ingredients

oil, lemon juice, lemon zest, minced garlic, dried parsley, salt, and pepper. Seal and massage to coat. Marinate for at least 30 minutes, up to 2 hours. saucepan. Cover and cook on low for about
18 minutes, or until rice is tender and liquid is absorbed. Remove from heat and add butter, steamed broccoli, garlic powder, and cheddar cheese. Stir to combine. medium-high heat. Add oil if needed, then add marinated chicken. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and reaches 165°F (75°C). Remove from heat and let rest. Top each with cooked chicken.
For the Chicken:
24 oz (680g) boneless skinless chicken breast, cut into bite- sized cubes
2 tbsp (30 ml) olive oil Juice of 1 whole lemon (50 ml) Zest from half a lemon (2g)
3 garlic cloves, minced (9g)
2 tsp (2g) dried parsley
Salt and pepper to taste
For the Rice:
1 cup (185g) jasmine rice
2 cups(480 ml) chicken broth
1 tbsp (14g) butter
2 cups (150g) broccoli, steamed and chopped
1 tsp(3g) garlic powder
1/2 cup (56g) sharp cheddar cheese, shredded

4 steps

1Place chicken cubes in a ziplock bag with olive oil, lemon juice, lemon zest, minced garlic, dried parsley, salt, and pepper. Seal and massage to coat. Marinate for at least 30 minutes, up to 2 hours.
2Combine jasmine rice and chicken broth in a saucepan. Cover and cook on low for about 18 minutes, or until rice is tender and liquid is absorbed. Remove from heat and add butter, steamed broccoli, garlic powder, and cheddar cheese. Stir to combine.
3While rice is cooking, heat a skillet over medium-high heat. Add oil if needed, then add marinated chicken. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and reaches 165°F (75°C). Remove from heat and let rest.
4Divide rice among four meal prep containers. Top each with cooked chicken. For the Chicken: 24 oz (680g) boneless skinless chicken breast, cut into bite- sized cubes 2 tbsp (30 ml) olive oil Juice of 1 whole lemon (50 ml) Zest from half a lemon (2g) 3 garlic cloves, minced (9g) 2 tsp (2g) dried parsley Salt and pepper to taste For the Rice: 1 cup (185g) jasmine rice 2 cups(480 ml) chicken broth 1 tbsp (14g) butter 2 cups (150g) broccoli, steamed and chopped 1 tsp(3g) garlic powder 1/2 cup (56g) sharp cheddar cheese, shredded