Plain Grilled Chicken Strips with Rice and Steamed Broccoli

Thinly sliced chicken breast seasoned with just salt and garlic powder, grilled until tender and juicy. Served with fluffy white rice and plain steamed broccoli florets. Simple, clean flavors that let each element shine. Kids can dip the broccoli in whatever they like, or leave it plain. A reliable weeknight dinner that comes together in about half an hour.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 1½ lb boneless, skinless chicken breasts, sliced into thin strips (about ½ inch thick)
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 tbsp vegetable oil (for the pan)
  • 1½ cups long-grain white rice (uncooked)
  • 3 cups water (for the rice)
  • 1 lb broccoli florets, cut into bite-sized pieces (fresh or frozen)

Instructions

  1. Rinse 1½ cups long-grain white rice (300 g) under cold water in a fine-mesh strainer until the water runs clear, about 30 seconds.
  2. Combine the rinsed rice and 3 cups water (720 ml) in a medium saucepan. Bring to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes without lifting the lid.
  4. While the rice simmers, slice 1½ lb boneless, skinless chicken breasts (680 g) into thin strips, about ½ inch thick. Try to keep them even so they cook at the same rate.
  5. Season the chicken strips on both sides with 1 tsp salt (5 g) and ½ tsp garlic powder (1.5 g). Pat it in gently with your fingers.
  6. Heat 1 tbsp vegetable oil (15 ml) in a large skillet or grill pan over medium-high heat until it shimmers, about 1 minute.
  7. Add the seasoned chicken strips in a single layer (work in batches if your pan is crowded). Cook without moving for 3 minutes, until the underside is golden and releases easily from the pan.
  8. Flip the chicken strips with tongs and cook for another 3 minutes, until the second side is golden and the chicken is cooked through (no pink in the center, internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil to keep warm.
  9. While the chicken rests, fill a large pot with about 2 inches of water and bring to a boil over high heat. Place a steamer basket or colander on top (it should sit above the water).
  10. Add 1 lb broccoli florets (450 g) to the steamer basket, cover with a lid, and steam for 5 minutes, until the broccoli is bright green and tender-crisp (a fork should pierce it easily but it should still have a bit of bite).
  11. After the rice has simmered for 18 minutes, remove it from the heat and let it rest, still covered, for 5 minutes. This lets the steam finish the job and makes the grains fluffy.
  12. Fluff the rice with a fork. Divide the rice, chicken strips, and steamed broccoli among four plates and serve immediately.