# 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 - 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
# How-To:
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 set aside while preparing remaining components.
02 - Rinse rice under cold water until water runs clear. Combine rice with water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing 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 fully cooked through. Transfer to a plate and set aside.
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 their vibrant color.
05 - Return the cooked chicken to the skillet with the vegetables and stir to combine. Cook for 1-2 minutes to ensure everything is heated through and flavors meld.
06 - Divide fluffy rice among serving bowls and top with the chicken and vegetable mixture. Garnish with green onions, sesame seeds, and fresh herbs as desired. Serve immediately.
