Chicken, rice and broccoli

Roast chicken spice, rice, broccoli, soy sauce. Week 2.

At a glance

Each portion: 200 g raw chicken, 1 tsp paprika, 1 tsp seasoning, 80 g dry rice, a fifth of the broccoli, 2 tbsp soy sauce.

Rinse the rice in a sieve under cold water for about 30 seconds. Put it in the pot with 800 ml water, bring to the boil, turn it right down, lid on, and cook for 12 minutes. Take it off the heat and leave it covered for 10 minutes. Fluff with a fork.
Cut the chicken into 2 to 3 cm pieces. Toss it in a bowl with the paprika and roast chicken seasoning until every piece is coated.
Cut the broccoli into florets about the size of a walnut. Slice the thick stalk into coins and keep them.
Heat the frying pan on medium-high. Cook the chicken in two batches, 6 to 8 minutes each, turning now and then, until golden outside and no pink in the middle. The inside should reach 75 °C.
Put all the chicken back in the pan. Add the broccoli and 50 ml of water, put the lid on and steam for 4 to 5 minutes, until the broccoli is bright green and just tender.
Stir in the cooked rice and heat through for 2 minutes.
Split it into 5 containers, about 230 g of cooked rice per portion with the chicken and broccoli on top. Drown each in 2 tbsp of soy sauce, or add it when you reheat.

Cool, uncovered, for no more than 1 hour
Lid on, fridge. Eat within 4 days
Freeze portion 5 on day 1, thaw it in the fridge overnight
Reheat 2 to 3 minutes in the microwave, stir halfway, until steaming hot all the way through

Cooked rice goes off fast if it sits warm. Get it into the fridge within the hour.

Chicken breast dries out when reheated. Thigh stays juicier, use the same weight.
Soy sauce is salty, so go with regular and not extra on the day you reheat.

That's it.