Lemon Garlic Chicken with Broccoli Rice

Instructions

1. Preheat the oven to 425F. Mince the garlic. Do not rinse the chicken. Wash the cutting board, knife and your hands with soap and water after handling the raw chicken and before touching anything else.
2. Pat the chicken dry, then season both sides with kosher salt, black pepper and dried thyme.
3. Toss the broccoli with half of the olive oil and a pinch of kosher salt. Spread it on a baking sheet and roast for 18-22 minutes, until bright green with browned edges and tender-crisp.
4. Rinse the rice until the water runs mostly clear. Combine it with the chicken broth and a pinch of kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low and simmer for 15-18 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork.
5. Heat the remaining olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until deeply golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate.
6. Add the garlic to the skillet and cook for 30-60 seconds, until fragrant. Stir in the lemon juice and scrape up the browned bits. Taste and adjust with kosher salt and black pepper.
7. Slice the chicken and serve it over the rice with the roasted broccoli. Taste the rice and sauce, adjusting with lemon juice, kosher salt and black pepper as needed.