Seared Chicken Breast with Pan-Fried Broccoli and Rice

Wash Rice under cold running water until the water runs clear.

Add 450 ml of Water.

Add the Chicken Stock Cube and about 5g Butter.

Cover the pot with a lid and place it over medium heat. Bring the water to a boil. Once boiling, reduce the heat to the lowest setting (1/9) and let the rice cook undisturbed for 10 minutes. (Depending on your Rice you might have to cook it longer)

After 10 minutes, turn off the heat but keep the lid on. Allow the rice to steam for another 5-10 minutes.

While the rice cooks, pat the chicken breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

Heat a large non-stick pan over medium-high heat. Add about 15g of butter. Once the butter is melted and slightly foaming, carefully place the seasoned chicken breasts in the pan.

Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 74°C (165°F).

Remove from the pan.

(optional) Rest on a cutting board for a few minutes before slicing.

Bring a pot of water to boil. Add the frozen broccoli and cook for 2 minutes. This thaws the broccoli, preparing it for pan-frying.

Drain the broccoli and set it aside.

Preheat a non-stick pan over high heat.

Add the broccoli to the hot pan and cook until most of the excess water has evaporated, about 2-3 minutes.

Reduce the heat to medium-high.

Add the remaining 40g of butter to the pan with the broccoli.

Season with salt.

Fry the broccoli, stirring occasionally, until it turns golden brown and slightly caramelized, about 5 - 7 minutes.

Fluff the cooked rice with a fork and divide it among three plates.

Slice the rested chicken breast and arrange it alongside the rice.

Serve the golden-brown broccoli next to the chicken and rice. Enjoy your delicious, wholesome meal!