Place chicken cubes in a Ziploc bag with olive oil, lemon juice, lemon zest, minced garlic, dried parsley, salt, and pepper. Seal and massage to coat.

Marinate chicken in the fridge for at least 30 minutes, up to 2 hours.

In a saucepan, combine jasmine rice and chicken broth. Cover and cook on low for about 18 minutes until rice is tender and liquid is absorbed.

Remove rice from heat. Add butter, steamed chopped broccoli, garlic powder, and cheddar cheese. Stir to combine.

While rice cooks, heat a skillet over medium-high heat. Add marinated chicken and sauté for 8–10 minutes until cooked through and golden.

Divide the broccoli cheddar rice into 4 containers and top each with cooked lemon garlic chicken.

Let cool slightly before refrigerating for meal prep.