In a bowl, toss chicken cubes with olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper. Let marinate for 10–15 minutes.

Heat a skillet over medium-high heat and cook chicken until golden and fully cooked. Set aside.

In a pot, combine jasmine rice and chicken broth. Bring to a boil, reduce to a simmer, and cook covered until rice is tender (about 15 minutes).

Once rice is done, stir in butter, garlic powder, steamed broccoli, and shredded cheddar cheese until combined and creamy.

Divide broccoli cheddar rice among 4 containers or bowls, then top with cooked lemon garlic chicken.

Serve immediately or store in airtight containers for meal prep.