8 chicken breast tenders
2 crowns of fresh broccoli, florets separated from the stem
olive oil
2 tablespoons of grated parmesan cheese
2 cloves of garlic, minced
salt
pepper
2 teaspoons garlic powder
1 teaspoon paprika
1 tablespoon butter
1 1/2 cups steamed brown rice
- Preheat oven to 400F
- On a baking sheet arrange broccoli so it is in a even layer. Toss with 1 tablespoon olive oil, minced garlic, salt and pepper
- Roast in oven for 15 minutes.
- Remove the broccoli from the oven and sprinkle with parmesan cheese
- Heat olive oil to coat the bottom of a medium skillet over medium heat
- Season chicken breast tenders on both sides with the garlic powder, paprika, salt and pepper
- Add to skillet and brown on one side without moving for 5 minutes
- Flip and cook through on the other side, remove from pan and allow to rest for 10 minutes
- Season the steamed brown rice with the butter, salt and pepper.




