Cheesy Broccoli, Chicken and Rice Bowls (Meal Prep)

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Kosher salt and freshly-cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Broccoli
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  Cheddar Cheese
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  Butter(15g)
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  Garlic(120g)
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  Flour, All-Purpose, White(30g)
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  Whole Milk(120g)
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  ¼ teaspoon pepper
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  ⅛ teaspoon salt
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  Cheddar Cheese(113g)

Instructions

1. 1Season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Cook the chicken 4–5 minutes per side until no longer pink inside and internal temperature reaches 165°F. Transfer to a plate and rest 5 minutes, then dice into bite-sized pieces.
2. 2Heat the remaining 1 tablespoon olive oil in the same pan over medium-high heat. Add the broccoli florets, season with salt and pepper, and sauté 4–5 minutes, stirring occasionally, until tender but still slightly crispy. Transfer to a separate plate.
3. 3Melt the butter in the pan over medium heat. Add the fresh garlic and sauté 1–2 minutes until fragrant, stirring occasionally.
4. 4Whisk in the flour until evenly combined and cook 1 minute over medium heat, stirring constantly, until the mixture turns light golden.
5. 5Gradually whisk in the whole milk, then add salt and pepper. Continue cooking over medium heat 3–4 minutes, whisking frequently, until the mixture simmers and thickens slightly.
6. 6Remove from heat and stir in the shredded cheddar until completely melted and smooth.
7. 7Toss the diced chicken and broccoli with the cheese sauce until evenly coated.
8. 8Divide the chicken and broccoli mixture evenly into 6 airtight containers while still warm. Top each with an extra sprinkle of shredded cheddar and pepper. Seal and refrigerate up to 4 days.