# Ingredient List:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (use gluten-free if needed)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Grains
08 - 1 cup long-grain white rice (or brown rice)
09 - 2 cups water
→ Vegetables
10 - 1 cup broccoli florets
11 - 1 cup bell pepper, sliced
12 - 1 cup carrot, julienned or thinly sliced
→ Garnish
13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds (optional)
15 - Fresh cilantro or parsley (optional)
# How-to Steps:
01 - In a bowl, combine chicken with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss to coat and let marinate while you prepare the rice.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes (white rice) or 35 minutes (brown rice), until water is absorbed. Remove from heat and let rest, covered, for 5 minutes.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Remove chicken from pan and set aside.
04 - In the same skillet, add a splash of oil if needed. Sauté broccoli, bell pepper, and carrot for 4 to 5 minutes until just tender but still crisp.
05 - Return the chicken to the skillet with the vegetables and stir to combine. Cook for 1 to 2 more minutes to heat through.
06 - Fluff the cooked rice with a fork and divide among bowls. Top with the chicken and vegetable mixture.
07 - Garnish with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.
