# 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 or tamari
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
09 - 2 cups water
→ Vegetables
10 - 1 cup broccoli florets
11 - 1 cup sliced bell pepper
12 - 1 cup julienned carrot
→ 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 allow to marinate while preparing remaining components.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until water is fully 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. Sauté broccoli, bell pepper, and carrot for 4 to 5 minutes over medium-high heat until tender yet still crisp.
05 - Return cooked chicken to the skillet with vegetables and stir to combine. Cook for 1 to 2 minutes additional to ensure even heating throughout.
06 - Divide fluffed rice evenly among serving bowls. Top each portion with the chicken and vegetable mixture.
07 - Garnish with sliced green onions, sesame seeds, and fresh herbs if desired. Serve immediately while hot.
