Instructions:
step 1 Cook the rice by combining water or broth, rice, salt, and butter in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Fluff and set aside.
step 2 In a bowl, mix chicken with 1 tablespoon olive oil, garlic powder, oregano, thyme, salt, and pepper. Let marinate for 15-30 minutes.
step 3 Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and fully cooked. Remove and slice.
step 4 In the same pan, heat 1 tablespoon olive oil and sauté the garlic for 30 seconds.
step 5 Add mushrooms, broccoli, and pre-cooked potato slices. Season with salt and pepper.
step 6 Cook for 5-7 minutes until veggies are tender and slightly crisp.
step 7 Assemble bowls with rice, sautéed veggies, and sliced chicken. Garnish with fresh parsley.
Storage and Reheating Tips:
Store in meal prep containers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or until warmed through. Add a splash of water before reheating rice to restore moisture.
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