Begin by rinsing 1 cup of jasmine rice under cold water. This helps remove excess starch and ensures it cooks up fluffy. In a medium saucepan, combine the rinsed rice, 2 cups of filtered water, and ¾ teaspoon of salt.

Bring it to a boil over medium heat. Once boiling, cover with a lid, reduce to low heat, and let it steam for about 15 minutes.

While the rice is cooking, grab your chicken. Season it with smoked paprika, ground cumin, garlic powder, salt, and pepper.

This spice combination infuses flavor right into the chicken. You can use a mallet or even a rolling pin to pound the chicken to an even thickness; this ensures that it cooks uniformly.

Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for about 5-6 minutes per side until golden brown and cooked through. You want an internal temperature of 165°F for safety.

While the chicken is sautéing, steam your broccoli florets. You can do this in a separate pot with a bit of water or in the microwave using a microwave-safe bowl covered with a lid. Steam them for about 4-5 minutes until they become bright green and tender-crisp.

Once the chicken is cooked, let it rest for a couple of minutes before slicing. Fluff the rice with a fork and mix in your lemon zest and dried thyme for an extra pop of flavor. Now, it’s time to assemble your meal! Layer the rice, followed by the sliced chicken, and top it off with steamed broccoli.

If you’re meal prepping, portion your meal into individual containers. Just make sure to allow the veggies and chicken to cool before sealing them up. When it’s time to eat, simply reheat in the microwave.