# What You Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts (approximately 1 pound), cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (gluten-free variety recommended)
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 Make It:
01 - In a mixing bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly to coat all surfaces and let sit while preparing remaining ingredients.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan with lid, combine rice and water. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes for white rice or 35 minutes for brown rice until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with fork.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer cooked chicken to a plate 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 tender-crisp, maintaining slight firmness.
05 - Return cooked chicken to the skillet with vegetables and stir to combine. Cook for 1 to 2 additional minutes to heat through and marry flavors.
06 - Divide fluffed rice among serving bowls. Top each bowl with chicken and vegetable mixture. Garnish with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.
