Classic Chicken and Broccoli Rice Bowl

Rinse the rice under cold water until it runs clear. Combine with 3 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

Dice the chicken breast into 1-inch cubes. Toss with olive oil, salt, pepper, and garlic powder until evenly coated.

Spread the chicken evenly on the prepared baking sheet. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are lightly golden.

During the last 5 minutes of the chicken's cooking time, steam the broccoli florets in a basket over boiling water until tender-crisp and bright green (about 4-5 minutes).

Divide the cooked rice, roasted chicken, and steamed broccoli evenly among 4 meal prep containers. Let cool completely before sealing.