Step 1

Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.

Step 2

Drizzle 1 Tbsp of olive oil over the chicken and ensure it is distributed across each of the thighs.

Step 3

Lightly season the chicken with salt and pepper.

Step 4

Heat a grill pan or a skillet over medium high heat and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.

Step 5

Let the chicken rest for at least 5 minutes and then cut it into a large dice.

Step 6

In a bowl, mix together ¾ cup plain Greek yogurt, 2 Tbsp sriracha (more if you like spicy, less if you don’t), and 2 tsp garlic powder.

Step 7

Heat the skillet over medium heat and add the chicken in. Pour the garlic sriracha sauce over the top of the chicken and stir to coat evenly.

Step 8

Because we are using frozen broccoli, it has already been cooked at one point. There is no need to cook the broccoli as it will cook when you reheat your meals. If you want to cook it, go for it. Regardless of which option you choose, lightly season it with salt and pepper before you eat it.

Step 9

This recipe makes 5 servings. Add ½ cup of rice to each dish and divide the chicken and broccoli evenly. Top each dish with 1 Tbsp of chopped green onions.