Honey Mustard Chicken

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat pork* dry with paper towels; season all over with paprika, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.

Swap in chicken for pork.

• Heat pan used for pork over medium-high heat. Add honey mustard sauce and bring to a simmer. Cook, stirring, until slightly reduced, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

• Place broccoli in a large microwave- safe bowl; cover bowl tightly with plastic wrap and poke a few holes in wrap. • Microwave until tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. TIP: No microwave? No problem! Boil the broccoli in a medium pot of salted water until tender, 2-4 minutes. Drain, then toss with butter, salt, and pepper as instructed.