In short

  • 48g of protein and 480 calories per bowl — one of the higher-protein options in the rotation.
  • Ready in 35 minutes, mostly hands-off oven time for the chicken and broccoli.
  • Makes 4 servings and keeps 4 days sealed in the fridge.

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss chicken breast with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper.
  3. Toss broccoli with remaining 1 tbsp olive oil, salt, and pepper on a separate sheet pan.
  4. Roast chicken for 20–22 minutes and broccoli for 15 minutes, until chicken reaches 165°F (74°C) internal temperature.
  5. Cook rice according to package instructions while the oven is running.
  6. Let chicken rest 5 minutes, then slice.
  7. Divide rice, chicken, and broccoli evenly across 4 containers.