Microwave-steamed chicken broccoli (Printable Version)

Tender chicken breast and crisp broccoli steamed together for a quick, healthy lunch option.

# What You'll Need:

→ Protein & Vegetables

01 - 2 skinless, boneless chicken breasts (approximately 10.5 ounces total)
02 - 2 cups broccoli florets (about 5.3 ounces)

→ Seasonings

03 - 1 tablespoon olive oil
04 - 1 teaspoon garlic powder
05 - ½ teaspoon paprika
06 - Salt and freshly ground black pepper to taste

→ Moisture

07 - 2 ice cubes

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - Lemon wedges

# Directions:

01 - Slice chicken breasts into thin strips or bite-sized pieces to ensure even cooking.
02 - Place broccoli florets and chicken pieces in a large microwave-safe dish.
03 - Drizzle olive oil over the chicken and broccoli, then sprinkle garlic powder, paprika, salt, and pepper. Toss thoroughly to coat evenly.
04 - Spread the mixture in a single layer in the dish and place two ice cubes on top.
05 - Cover tightly with microwave-safe plastic wrap or a microwave-safe lid, leaving a small vent open for steam release.
06 - Cook on high for 6 to 7 minutes, until chicken reaches an internal temperature of 165°F and broccoli is crisp-tender.
07 - Let the dish stand covered for 1 minute to allow residual steam to finish cooking.
08 - Carefully remove the cover, avoiding steam. Garnish with parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • Ready in under twenty minutes, but tastes like you actually took time with it.
  • The ice cube hack keeps your chicken impossibly juicy instead of rubbery and sad.
  • High protein, minimal cleanup, and you can eat it straight from the microwave dish if you're being honest.
02 -
  • The ice cubes are not decoration—they're essential to preventing that rubbery microwave chicken texture that haunts us all.
  • Venting your cover matters; a completely sealed dish can trap too much steam and make the broccoli mushy instead of crisp-tender.
  • Don't skip the rest step; it sounds silly, but those final seconds of gentle carryover cooking make your chicken actually tender.
03 -
  • Use a meat thermometer if you have one; it removes all guessing and means you never have to think twice about whether the chicken is safe to eat.
  • Cut the chicken into pieces the night before and store them in the fridge—everything stays ready for whenever you actually need lunch.
  • The ice cube trick works with other proteins too, and once you understand the principle, you'll start seeing shortcuts everywhere.
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