Garlic Chicken and Broccoli Rice

Ingredients

• ✓1 cup dry long-grain rice
• ✓2 cups water
• ✓2 boneless skinless chicken breasts, about 12 oz total
• ✓1 medium head broccoli, cut into bite-size florets
• ✓3 garlic cloves, finely chopped
• ✓1 small onion, thinly sliced
• ✓1 tablespoon olive oil
• ✓1 lemon, half juiced and half cut into wedges
• ✓1/2 teaspoon kosher salt, plus more for the rice
• ✓1/4 teaspoon black pepper

Cooking steps

1. 1Rinse the rice until the water runs mostly clear. Combine it with 2 cups water and a pinch of salt, bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
2. 2While the rice cooks, pat the chicken dry and cut it into 1-inch pieces. Season evenly with 1/2 teaspoon salt and the black pepper.
3. 3Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 4 to 5 minutes without crowding, turning once, until browned and nearly cooked through.
4. 4Add the sliced onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, just until fragrant.
5. 5Add the broccoli with 2 tablespoons water. Cover the skillet for 3 minutes, then uncover and stir-fry for another 2 to 3 minutes until the broccoli is bright green and crisp-tender and the chicken reaches 165°F (74°C).
6. 6Remove the skillet from the heat and squeeze in half the lemon. Taste and adjust the seasoning, then divide the rice between two bowls and spoon the chicken and broccoli over it. Serve with lemon wedges.