Herb Chicken Rice Plate

Instructions

Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 9 minutes.

Step 2. Transfer the eggs to an ice bath for 5 minutes, then peel and cut in half.

Step 3. In a small bowl, combine the garlic powder, onion powder, parsley, oregano, paprika, salt, and black pepper.

Step 4. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.

Step 5. Heat a grill pan or skillet over medium-high heat.

Step 6. Cook the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 7. Remove the chicken from the heat and let it rest for 5 minutes before slicing.

Step 8. Cook the rice according to package directions if not already prepared. Stir in the butter and salt.

Step 9. Bring a pot of water to a boil and add the broccoli and carrots.

Step 10. Cook for 4 to 5 minutes until the vegetables are tender-crisp. Drain well.

Step 11. Toss the vegetables with butter, salt, and black pepper.

Step 12. Arrange the rice in serving bowls or plates.

Step 13. Place the sliced herb chicken over the rice.

Step 14. Add the broccoli, carrots, and egg halves alongside the chicken.

Step 15. Garnish with fresh parsley and freshly ground black pepper.

Step 16. Serve immediately while warm.

Storage and Reheating Tips

Store the chicken, rice, vegetables, and eggs in airtight containers in the refrigerator for up to 4 days.

For meal prep, portion the ingredients into individual containers after cooling.

Reheat the chicken, rice, and vegetables in the microwave for 1 to 2 minutes or until heated through.

Hard-boiled eggs can be enjoyed cold or added after reheating the other components.

This meal freezes well without the eggs for up to 2 months. Thaw overnight in the refrigerator before reheating.