Chicken, Rice and Broccoli with a Twist

Lunch

Ingredients

65 g uncooked jasmine rice

1 chicken fillet

0.5 tsp paprika

0.5 tsp cumin

0.5 tsp garlic powder

1 pinch black pepper

1 tbsp olive oil

95 g broccoli florets

Directions

1. Cook rice as per pack instructions.
2. Rub chicken with paprika, cumin, garlic powder, salt, and pepper.
3. Heat 1 tablespoons oil in a large pan with a medium-high heat.
4. Add the chicken to pan and cook for 5-6 minutes on each side. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.
5. In the meantime steam the broccoli. Boil water in a large pot. Add broccoli florets to pot and blanch for just 1 minute. Remove from the pot.

Note:
Make it in batches and you can enjoy all week long. Store in airtight containers in the fridge.

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