Recipes and Cooking Make-Ahead Korean-Inspired Chicken with Broccoli Double up! This delicious spicy chicken dinner makes enough for two meals (8 servings total)! Use up your leftover rice and enjoy one tonight, then freeze the other for later. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on November 4, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Marinate Time: 15 mins Bake Time: 35 mins Total Time: 1 hrs 10 mins Servings: 8 Yield: 8 chicken breasts + 12 cups rice mixture Jump to Nutrition Facts Ingredients 8 6 ounce skinless, boneless chicken breast halves ½ cup reduced-sodium soy sauce 3 tablespoon lime juice 2 tablespoon packed brown sugar 5 cloves garlic, minced 4 teaspoon grated fresh ginger 1 tablespoon Asian chili-garlic sauce 1 tablespoon olive oil 6 cup cooked white or brown rice 2 12-16 ounce pkg. frozen broccoli florets 2 medium onions, cut into 1/2-inch wedges 4 cloves garlic, minced 1 tablespoon toasted sesame oil ½ teaspoon salt ½ teaspoon black pepper Sesame seeds (optional) Directions Preheat oven to 425°F. Grease a 3-qt. rectangular baking dish and a 3-qt. disposable foil pan. Place chicken in a large bowl. For marinade, in a small bowl combine next seven ingredients (through olive oil). Drizzle over chicken; toss to coat. Marinate at room temperature 15 minutes. In another large bowl combine next seven ingredients (through pepper). Divide rice mixture between prepared baking dish and foil pan. Top each with half of the chicken; drizzle with any remaining marinade. Cover chicken mixture in foil pan with plastic wrap followed by a layer of aluminum foil. Store in freezer up to 3 months. Bake remaining chicken mixture, covered with foil, 35 minutes or until chicken is done (165°F). If desired, sprinkle with sesame seeds and lime wedges. Jason Donnelly To Heat Thaw frozen pan of chicken mixture in refrigerator up to 48 hours. Preheat oven to 425°F. Bake, covered with foil (don't forget to remove the plastic wrap), 45 minutes or until chicken is done (165°F). Slice chicken; arrange on top of rice mixture. If desired, sprinkle with sesame seeds. Rate it Print Nutrition Facts (per serving) 452 Calories 8g Fat 48g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 452 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 124mg 41% Sodium 701mg 30% Total Carbohydrate 48g 17% Total Sugars 7g Protein 46g Vitamin C 53.5mg 268% Calcium 88mg 7% Iron 1.7mg 9% Potassium 1228mg 26% Folate, total 78.7mcg Vitamin B-12 0.2mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.