Chicken, rice and broccoli is the ultimate balanced-dinner trio — lean protein, a wholegrain and a green, all from three cheap ingredients. These five recipes take that combo from a meal-prep staple to something you’ll actually look forward to. Want a version tuned to your taste or diet? DinnerForToday can build one around chicken, rice and broccoli in seconds.
A glossy, garlicky stir-fry served over rice — faster than delivery.
Ingredients 2 chicken breasts, sliced 2 cups broccoli florets 2 cups cooked rice 3 tbsp soy sauce 1 tbsp honey 2 cloves garlic 1 tbsp oil Method 1 Stir-fry the chicken in hot oil until golden; remove. 2 Add the broccoli and garlic with a splash of water; cook 4 minutes. 3 Return the chicken, add soy sauce and honey, and toss until coated. 4 Serve over the cooked rice. A creamy baked casserole that’s pure comfort food.
Ingredients 2 cups cooked chicken, diced 2 cups cooked rice 2 cups broccoli florets 1.5 cups grated cheese 1.5 cups milk 2 tbsp butter 2 tbsp flour Method 1 Melt the butter, whisk in the flour, then the milk to make a sauce. 2 Stir in two-thirds of the cheese until melted. 3 Mix in the chicken, rice and broccoli, then transfer to a dish. 4 Top with the rest of the cheese and bake at 190°C for 25 minutes. Everything cooks in a single pan — minimal washing up.
Ingredients 4 chicken thighs 1.5 cups rice 3 cups chicken stock 2 cups broccoli florets 1 onion, diced 2 cloves garlic 1 tbsp oil Method 1 Brown the chicken thighs in the oil; remove. 2 Soften the onion and garlic, then add the rice and stock. 3 Nestle the chicken back in, cover and simmer 18 minutes. 4 Add the broccoli for the final 6 minutes until rice and chicken are cooked. Four balanced bowls to portion out for the week.
Ingredients 3 chicken breasts 3 cups cooked rice 3 cups broccoli florets 2 tbsp olive oil 1 tsp paprika Salt, pepper, lemon Method 1 Toss the chicken with oil, paprika, salt and pepper; pan-fry until cooked, then slice. 2 Steam the broccoli until just tender. 3 Divide the rice, chicken and broccoli between four containers. 4 Finish with a squeeze of lemon. Refrigerate up to 4 days. Leftover rice, chicken and broccoli in one quick pan.
Ingredients 1.5 cups cooked chicken, diced 3 cups cold cooked rice 2 cups small broccoli florets 2 eggs 2 tbsp soy sauce 1 tbsp oil Method 1 Scramble the eggs in hot oil and set aside. 2 Stir-fry the broccoli 3 minutes with a splash of water. 3 Add the rice and chicken; toss until hot. 4 Return the eggs, season with soy sauce and serve. Add what’s already in your fridge and DinnerForToday’s AI builds the perfect recipe around it in seconds.
