Creamy Lemon Chicken with Garlic Rice, Roasted Potatoes & Broccoli

Instructions:
step 1 Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
step 2 In a saucepan, melt butter over medium heat. Sauté garlic until fragrant, about 1 minute. Add rice and stir to coat. Pour in water or broth, season with salt, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
step 3 Steam or blanch broccoli florets in lightly salted water for 3-4 minutes until bright green and just tender. Drain and set aside.
step 4 Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
step 5 In the same skillet, reduce heat to medium and add butter and garlic. Sauté briefly, then stir in chicken broth, lemon juice, lemon zest, and red pepper flakes. Simmer for 2-3 minutes.
step 6 Stir in heavy cream and simmer until slightly thickened. Return chicken to the pan and spoon sauce over the top. Cook for another 2-3 minutes.
step 7 Serve the creamy lemon chicken with garlic rice, roasted potatoes, and broccoli. Garnish with fresh parsley and lemon wedges.

Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and sauce gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Reheat rice and potatoes in the microwave or oven. Broccoli is best steamed fresh but can be reheated briefly in the microwave.