Apricot Chicken

Wash and dry the produce.
Preheat the oven to 400° F.
Mince ½ jalapeño and 2 garlic cloves, then add both to a small mixing bowl.
Add the dressing, balsamic vinegar, and apricot preserves to the same bowl.
Sprinkle-in desired amount of red pepper flakes.
Mix to combine, and set bowl with mixture aside.
Cut the broccoli into bite-sized pieces.
Thinly slice the basil to make about 1.5 Tbsp.
Pat chicken dry, cut into large, bite-sized pieces, and season with salt and pepper to taste.

Cook the Rice
Combine the rice and 1.5 cups salted water in a medium pot and bring to a boil on high.
Reduce heat to low, cover tightly, and simmer for 17-18 minutes or until all the liquid is absorbed.
Remove from heat and set aside, covered.

Cook the Chicken
Heat ½ Tbsp olive oil. In a large pan (oven-proof if you have one) over medium-high heat.
When hot, add the chicken and sear on all sides, mixing occasionally until browned; 2-3 minutes.
Remove pan from heat and add the dressing/apricot mixture to the pan, coating the chicken in the sauce.
Add the broccoli to the same pan on top of the chicken mixture.
Transfer pan to oven (transfer chicken and broccoli to a baking dish if not oven-proof), and bake for 20 mins.

Plating
Fluff the rice with a fork and divide evenly between your bowls. Top with the chicken and broccoli, drizzling sauce on top. Sprinkle with sliced basil, and enjoy!