# 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 or tamari
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Grains
08 - 1 cup long-grain white 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
# Directions:
01 - In a mixing bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly and set aside while preparing remaining components.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rice with 2 cups water. Bring to a boil over high heat, reduce heat to low, cover with lid, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a 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 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. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are tender-crisp.
05 - Return cooked chicken to the skillet with sautéed vegetables. Stir gently to combine and cook for 1 to 2 minutes until heated through.
06 - Divide cooked rice among four serving bowls. Top each bowl with equal portions of the chicken and vegetable mixture.
07 - Top each bowl with sliced green onions, sesame seeds, and fresh cilantro or parsley as desired. Serve immediately while hot.
