Bring 1 cup water per 100 g rice to a boil with a pinch of salt.

Add rice, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Fluff and set aside.

Heat olive oil in a pan over medium heat.

Add chicken cubes, season with garlic granules, salt, and pepper.

Cook for 7–8 minutes, stirring occasionally, until golden and fully cooked.

Bring a pot of water to a boil (1 cup water per 100 g broccoli).

Add broccoli and cook for 3–4 minutes until bright green and tender-crisp. Drain well.

Plate rice as the base, top with chicken, and place broccoli on the side.

Add a squeeze of lemon juice for freshness if desired.