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1. Heat the oven to 220°C (425°F) and line a large sheet pan with parchment. Zest both lemons, then juice them and set the zest and juice aside. Mince the garlic.
2 piece lemon,
3 clove garlic
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2. Toss the chicken breast with olive oil, half the garlic, smoked paprika, half the salt, half the black pepper, and the juice of one lemon. Arrange on one side of the sheet pan.
4 piece boneless skinless chicken breast,
1 piece lemon,
1.5 tbsp olive oil,
1.5 clove garlic,
2 tsp smoked paprika,
1 tsp salt,
0.5 tsp black pepper
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3. Cut the broccoli into bite-size florets and toss with a little olive oil and a pinch of salt. Spread on the other side of the sheet pan.
2 piece broccoli,
1.5 tbsp olive oil,
0.5 tsp salt
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4. Roast for 20-22 minutes, until the chicken reaches 74°C (165°F) inside and the broccoli edges are browned. Rest the chicken 5 minutes, then slice or cube.
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5. While the chicken roasts, rinse the rice until the water runs mostly clear. Combine with the water and a pinch of salt in a pot, bring to a boil, then cover and cook on lowest heat for 15 minutes. Rest covered for 10 minutes, then fluff with a fork.
1.5 cup long-grain white rice,
0.5 tsp salt,
3 cup water
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6. Stir together the Greek yogurt, lemon zest, remaining lemon juice, remaining garlic, remaining black pepper, and remaining salt. Add a splash of water if needed to make it spoonable. Taste and adjust with salt and lemon.
1 cup plain Greek yogurt,
1 piece lemon,
1.5 clove garlic,
1 tsp salt,
0.5 tsp black pepper,
3 cup water
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7. Cool the rice, chicken, and broccoli to room temperature. Divide the rice among 4 containers, top with chicken and broccoli, and pack the sauce in separate small containers. Refrigerate up to 4 days.
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8. To serve, microwave a bowl covered for 2-3 minutes until hot, stirring halfway. Drizzle with the yogurt sauce and garnish with parsley.
fresh parsley (garnish)
