# What You Need:
→ 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 Make It:
01 - In a mixing bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated and set aside while preparing remaining ingredients.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes (white rice) or 35 minutes (brown rice) until all water is absorbed. Remove from heat and let rest covered for 5 minutes.
03 - While rice cooks, 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. Transfer cooked chicken to a clean plate.
04 - In the same skillet, add a splash of oil if needed. Add broccoli florets, bell pepper, and carrot slices. Sauté for 4 to 5 minutes until tender-crisp, maintaining vibrant color.
05 - Return cooked chicken to the skillet with sautéed vegetables. Stir to combine all ingredients and cook for 1 to 2 additional minutes until heated through.
06 - Fluff cooked rice with a fork and divide evenly among four serving bowls. Top each portion with chicken and vegetable mixture.
07 - Garnish bowls with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately while components are hot.
