Tender chicken, fluffy rice, and vibrant vegetables create this satisfying bowl. Ready in 40 minutes.
# What You Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1 lb), 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 Make It:
01 - In a bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly and let marinate while preparing remaining components.
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 for white rice or 35 minutes for 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 brown 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 with a slight crispness remaining.
05 - Return cooked chicken to the skillet with the vegetables and stir to combine. Cook for 1 to 2 additional minutes to heat through.
06 - Fluff the cooked rice with a fork and divide evenly among four serving bowls. Top each bowl with the chicken and vegetable mixture.
07 - Garnish with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately while hot.
