This is such a delicious, protein and fiber-rich meal to make when you’re craving takeout. It’s so easy to make and is the perfect make-ahead meal to have for a few lunches and dinners this week.

Don’t forget that recipes don’t have to be rigid. That’s the fun part about cooking. Experiment a little bit and you’ll realize how forgiving it can be!!

Ingredients:

-1 cup basmati rice

-12 ounces broccoli florets, about 2-3 cups

-½ cup chicken stock or bone broth

-1/3 cup freshly squeezed orange juice

-2 ½ tablespoons soy sauce/tamari/coconut aminos

-1 tablespoon rice wine vinegar

-1 tablespoon freshly grated ginger

-3 cloves garlic, minced

-1 teaspoon Sriracha, optional

-1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces

-Kosher salt and freshly ground black pepper, to taste

-3 tablespoons avocado oil

-2 teaspoons toasted sesame seeds

-1 green onion, thinly sliced

Directions:

-In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.

-Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.

-In a small bowl, whisk together chicken stock, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using

-Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper

-Heat avocado oil in large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.

-Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.

*recipe shortcut: frozen or microwavable rice