Lemon Herb Chicken with Steamed Broccoli and Rice

What you’ll need

• 4 large boneless skinless chicken thighs
• 1 cup jasmine rice
• 2 cups water
• 4 cups broccoli florets
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 tablespoon vegetable oil

Make it

1. 1In a medium saucepan, combine 1 cup rice, 2 cups water, and 0.5 teaspoon salt. Bring to a boil, then cover and simmer on low for 15 minutes.
2. 2While rice cooks, season chicken thighs with 0.5 teaspoon salt and 1 teaspoon dried oregano. Heat 1 tablespoon oil in a large pan over medium-high heat.
3. 3Place chicken in the pan and sear for 6-7 minutes per side until the internal temperature reaches 165°F. Drizzle with 1 tablespoon lemon juice during the last minute.
4. 4Place broccoli florets in a steamer basket over boiling water (or in a microwave-safe bowl with a splash of water) and cook for 4-5 minutes until tender.
5. 5Stir 2 tablespoons of butter into the cooked rice once it has finished simmering and water is absorbed.
6. 6Serve the lemon chicken alongside the buttery rice and steamed broccoli.