step 1 Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
step 2 Cook the rice by sautéing garlic in butter or oil over medium heat, then add rice and stir for 1-2 minutes. Pour in water or broth, season with salt, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until tender.
step 3 Steam broccoli in a pot with a steamer basket or in the microwave until bright green and fork tender, about 5-7 minutes.
step 4 Season chicken cutlets with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear chicken for 3-4 minutes per side until golden and cooked through. Remove and set aside.
step 5 In the same skillet, reduce heat to medium, add butter and garlic, and sauté for 1 minute. Add chicken broth and simmer for 2-3 minutes.
step 6 Stir in heavy cream, lemon juice, lemon zest, and red pepper flakes. Simmer until slightly thickened, then return chicken to skillet and coat with sauce.
step 7 Plate chicken with garlic rice, roasted potatoes, and broccoli. Garnish with parsley and lemon wedges before serving.
Storage and Reheating Tips
Store all components separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken and sauce gently in a skillet over medium-low heat. Potatoes and rice can be reheated in the microwave or oven, and broccoli should be steamed or microwaved briefly to preserve texture.
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