Scale

Meal Prep Bowls:

1.5 pounds boneless skinless chicken breasts

Kosher salt and freshly-cracked black pepper

2 tablespoons olive oil, divided

2 heads broccoli, cut into bite-sized florets

1 batch cheddar cheese sauce (see below)

3 cups cooked rice or quinoa

Extra shredded cheddar cheese, for topping

Cheddar Cheese Sauce:

1 tablespoon butter

2 cloves garlic, minced or pressed

2 tablespoons flour

1/2 cup chicken or vegetable stock

1/2 cup warmed milk

1/4 teaspoon pepper

1/8 teaspoon salt

1 cup (4 ounces) shredded sharp cheddar cheese

Cook the Chicken: Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook for 4–5 minutes per side until cooked through at 165°F. Transfer to a plate, rest for 5 minutes, then dice.
Prepare the Broccoli: In the same pan, heat the remaining 1 tablespoon olive oil. Add broccoli, season lightly, and sauté for 4–5 minutes until tender yet crisp. Transfer to a plate.
Make the Cheese Sauce: Melt butter in the same pan or a saucepan. Add garlic and sauté 1–2 minutes until fragrant. Whisk in flour, cooking for 1 minute. Gradually whisk in stock, then add milk, salt, and pepper. Stir until thickened. Add shredded cheddar, stirring until melted and smooth.
Assemble the Bowls: Toss the diced chicken and broccoli with the cheese sauce until evenly coated. Serve immediately over rice or quinoa. For meal prep, portion into containers and top with extra cheddar.

Storage: Refrigerate in airtight containers for up to 4 days. Reheat with a splash of milk to keep the sauce creamy.