Paprika Chicken Rice Bowls with Broccoli

• chicken breastpatted dry24 oz
• rice1 cup
• broccolicut into florets16 oz
• yellow onionfinely diced1/2
• low-sodium chicken broth2 cup
• extra-virgin olive oil4 tsp
• paprika2 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and cut the broccoli into florets. Keep the chicken separate from the produce.
2. 2Do not rinse the chicken. Pat it dry, then season both sides with the paprika, kosher salt, and black pepper.
3. 3Heat half of the olive oil in a skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, until golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Add the remaining olive oil and onion to the skillet. Cook for 3 to 4 minutes, stirring, until translucent and softened. Add the rice and stir for 1 to 2 minutes, until fragrant.
5. 5Pour in the chicken broth, scraping up any browned bits. Bring to a simmer, cover, and cook for 15 to 18 minutes, until the rice is tender and the liquid is absorbed.
6. 6Nestle the broccoli over the rice, cover, and cook for 4 to 6 minutes, until crisp-tender and bright green. Taste the rice and adjust seasoning with kosher salt and black pepper.
7. 7Slice the chicken and return it to the skillet. Finish with the lemon juice and serve when the chicken is hot throughout, reading 165°F (74°C) if checked again.