# What You’ll Need:
→ Proteins
01 - 1.5 lbs (680 g) boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ¾ tsp salt
07 - ½ tsp black pepper
→ Grains
08 - 2 ½ cups (450 g) uncooked white or brown rice
09 - 5 cups (1.2 L) water or low-sodium chicken broth
→ Vegetables
10 - 5 cups (450 g) broccoli florets
11 - 1 tbsp olive oil
12 - ¼ tsp salt
13 - ¼ tsp black pepper
# How to Make It:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss chicken breasts with 2 tbsp olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 - Arrange chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
04 - Meanwhile, rinse rice under cold water until water runs clear. In a pot, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer (white rice: 15-18 minutes; brown rice: 35-40 minutes) until liquid is absorbed. Let stand 5 minutes, then fluff with a fork.
05 - While rice cooks, steam broccoli florets over boiling water for 4-5 minutes, until bright green and just tender. Toss with 1 tbsp olive oil, salt, and black pepper.
06 - Divide rice, sliced chicken, and broccoli evenly among 5 meal prep containers. Let cool before sealing.
07 - Refrigerate for up to 5 days. Reheat in the microwave before serving.
