Chicken and rice power bowl

Method

Start your rice first. Rinse the basmati under cold water, then toast it in a dry pan over a medium heat for a minute or two until it smells nutty. Pour in 150 ml water, bring to a simmer, cover, and cook for 15 minutes until the grains are tender and the liquid is absorbed.

While the rice cooks, prepare the chicken and broccoli. Pat the chicken breast dry and season with salt and pepper. Heat a tablespoon of oil in a large pan over medium-high heat, then searing|sear the chicken for 6 to 7 minutes on each side until the internal temperature hits 75°C; the surface should be golden and the juices run clear. Transfer to a plate to resting-meat|rest for a few minutes, then slice.

Chop the broccoli into florets and blanch them in salted boiling water for 3 to 4 minutes until just tender with a slight bite, then drain well. Slice the rested chicken into strips.

Assemble your bowls: divide the rice between two bowls, top with the chicken and broccoli, drizzle the soy sauce over everything, and toss to combine before eating.