Ingredients
Nutrition per serving
- Calories
- 570
- Protein
- 64 g
- Carbs
- 47 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 750 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Toss the chicken with the paprika, garlic powder and salt.
Heat the oil in a large skillet over medium-high heat. Cook the chicken without moving it for 3 minutes, then turn and cook until browned and cooked through, 4 to 5 minutes more.
Meanwhile, microwave the rice following the packet. Put the broccoli in a bowl with 2 tbsp water, cover and microwave until bright green and tender, about 3 minutes.
Stir the yogurt, lemon juice and grated garlic together with a pinch of salt.
Divide the rice between two bowls, top with the chicken and broccoli and spoon over the lemon yogurt sauce.
Tips
- Chicken is done at 165°F in the thickest piece.
- Doubles easily for meal prep; keep the sauce separate and it lasts 4 days in the fridge.
- Swap the rice for quinoa or sweet potato.
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Gear that helps
- Kitchen tongs For turning anything in a hot pan.
- Citrus squeezer Every drop of juice, no seeds.
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Mixing bowl set Nesting bowls for every prep job.
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