Instructions
step 1 Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
step 2 Toss diced potatoes with olive oil, garlic powder, salt, and pepper, then spread on the baking sheet and roast for 25–30 minutes, flipping halfway through.
step 3 In a saucepan, melt butter over medium heat, add minced garlic, and cook for 1 minute.
step 4 Add rice and stir for 2 minutes before pouring in chicken broth and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer for 18–20 minutes.
step 5 Steam broccoli florets in lightly salted water for 4–5 minutes until tender-crisp. Drain and set aside.
step 6 Season chicken with salt, pepper, and paprika.
step 7 Heat olive oil and butter in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
step 8 In the same skillet, add garlic and sauté for 1 minute.
step 9 Stir in cream, chicken broth, lemon juice, zest, and red pepper flakes. Simmer for 3–5 minutes until slightly thickened.
step 10 Return chicken to the pan and spoon sauce over it. Simmer 2 more minutes, then garnish with parsley.
step 11 Serve chicken with garlic rice, roasted potatoes, and broccoli. Add lemon wedges on the side.
Storage and Reheating Tips
Store all components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and sauce gently on the stovetop or in the microwave. Rice and potatoes can be reheated in the microwave or oven, and broccoli is best steamed briefly again or microwaved with a splash of water.
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