Prep the chicken, trim the excess fat from the meat. Place the chicken in a bowl, and pat dry with a paper towel if needed.

Drizzle a little olive oil over the chicken. Season with garlic powder, onion powder, pepper, and paprika.

Mix everything together & set aside/marinate.

In a skillet, add a small drizzle of olive oil and allow it to get hot over medium high to high heat.

Add the chicken and allow it to cook until it reaches 165°F. Make sure to flip the chicken over halfway through cooking time.

Note: The cooking time will vary, use a thermometer if you’re unsure of doneness.

Once the chicken is properly cooked, remove from skillet and cut into smaller pieces.

Add back to the pan, then add the teriyaki sauce.

Coat the chicken into the sauce for a minute or two and serve when ready.

Add the cup of rice to a bowl and rinse under cool water to remove excess starch.

Gently swirl the rice under the cool water which will turn cloudy. Pour only the water out and continue the rinsing process until the water runs clear.

In a pot, add fresh water and allow the water to come to a boil. Add butter or olive oil, add the rice and mix everything together.

Place a lid over the pot, lower the heat and allow the rice to simmer for 20 to 25 minutes.

Once the rice is done, fluff with a fork and season to your liking.

Prep the broccoli beforehand. Give a rinse if needed, then add the broccoli in a baking pan.

Drizzle a little olive oil over the broccoli. Add the roasted garlic and herb, salt, pepper, fresh or jar minced garlic, and a pinch of fresh lemon juice.

Toss everything together and bake uncovered at 350°F for 20 to 25 minutes.

Note: The cooking time will vary, but the broccoli should be crisp and tender when done. It should not be mushy or tough.

Once the broccoli is done, remove it from the oven.