# What You'll 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 (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:
01 - In a bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated and allow to 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. Fluff with a fork.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer chicken to a clean plate.
04 - Add a splash of oil to the same skillet if needed. Sauté broccoli, bell pepper, and carrot for 4-5 minutes until tender-crisp, maintaining some firmness.
05 - Return cooked chicken to the skillet with vegetables and stir to combine. Cook for 1-2 minutes to heat through and meld flavors.
06 - Divide fluffed rice among serving bowls. Top with chicken and vegetable mixture.
07 - Garnish with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately.
