Chicken Breast with Brown Rice and Broccoli

Rinse the brown rice under cold water until the water runs clear. In a pot, combine the rice with water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender.

While the rice cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, and dried thyme.

Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).

While the chicken cooks, steam the broccoli. Place broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender but still crisp. Alternatively, you can blanch them in boiling water for 2-3 minutes.

Once the rice is done, fluff it with a fork and let it sit covered for 5 minutes. Squeeze a bit of lemon juice over the rice for extra flavor if desired.

Serve the chicken breasts sliced or whole alongside the brown rice and steamed broccoli. Garnish with lemon wedges if desired.