1. To Cook the Rice: Bring the water to a boil in a medium saucepan. this Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.
2. To Cook the chicken: Rub the chicken with paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat.
3. Add the chicken to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.
4. To steam in the microwave: (Because we're all about efficiency) Place broccoli in a microwave-safe bowl and add water 3 tablespoons water to the bowl. Cover with a ceramic plate or plastic wrap. Microwave on high for 3 minutes.
5. To Prepare your Dish: Cut the chicken into slices or small bite-size pieces. Use a 1 cup measuring cup to evenly spoon 1 cup of rice into each meal-prep container (4 total) Top the rice with slices chicken and broccoli florets. Cover and refrigerate.

CHICKEN:

Serving Size: 4 ounces of chicken

Calories: 160 Calories

Fat: 4g

Carbs: 0g

Protein: 34g

RICE:

Serving Size: 1 cup of cooked rice

Calories: 200 Calories

Fat: 0.4g

Carbs: 44.8g

Protein: 4.2g

BROCCOLI:

Serving Size: Half a cup

Calories: 60 calories

Fat: 0g

Carbs: 8g

Protein: 6g