Chicken breast rice bowl with broccoli and sesame dressing keeps things simple with a quick cook and one pan. The chicken sears fast, then gets coated in a light sauce.
Rice holds everything together while the broccoli adds texture without slowing you down.
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1. Cook 1 cup rice according to package instructions. Keep warm.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature reaches 165°F, surface golden, texture firm.
4. Remove chicken, set aside.
5. In same skillet, add 1 cup broccoli florets. Stir-fry 3-4 minutes until bright green and tender-crisp.
6. Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp honey, and 1 tsp grated ginger in a bowl.
7. Return chicken to skillet, pour dressing over. Toss to coat and heat 1-2 minutes until sauce coats chicken and broccoli.
8. Serve chicken and broccoli over rice.
9. Finish with a sprinkle of fresh chopped cilantro.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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