Lemon Garlic Chicken with Broccoli and Rice Recipe

Ingredients

• 1½ lb (675 g) skinless, boneless chicken breast, sliced
• 4 garlic cloves, minced
• 1 large lemon juice
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 5 tbsp coconut oil
• 1 head broccoli, cut into florets
• 2 cups cooked brown rice, to serve

• ½ cup full-fat Greek yogurt
• 1 tsp ground cumin
• ¼ tsp cayenne pepper

1. Place the chicken in a bowl and add garlic, lemon juice, salt, and pepper. Stir to coat.
2. In a large non-stick sauté pan, melt 1½ tbsp coconut oil over medium-high heat. Add half of the chicken to the pan and cook for 3 minutes, or until the edges begin to turn white. Flip the pieces and cook for another 3 minutes, until chicken is cooked through. Transfer cooked chicken to a shallow bowl. Melt another 1½ tbsp coconut oil and repeat with the remaining pieces of chicken.
3. In a medium pot, bring 4 cups water to a boil over high heat. Add the broccoli florets, reduce heat to medium, and cover. Cook for 6 minutes, until broccoli is bright green and crisp-tender. Drain the broccoli and return it to the pot. Add the remaining 2 tbsp coconut oil and toss to coat.
4. To make yogurt sauce, stir together the yogurt, cumin, and cayenne pepper in a small bowl. Transfer to an airtight container and refrigerate.
5. To assemble the meals, add ½ cup cooked brown rice to each of 4 meal prep containers. Add an equal amount of chicken and broccoli to each container, and pour any accumulated juices from the chicken over top. Serve with yogurt sauce.