# 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, gluten-free preferred
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 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
# Steps:
01 - In a mixing bowl, combine chicken pieces with olive oil, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly to coat all pieces evenly. Let marinate while preparing remaining ingredients.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water. Bring to a boil, reduce heat to low, cover tightly, 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.
03 - While rice cooks, 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 cooked chicken to a clean plate and set aside.
04 - Add a splash of oil to the same skillet if needed. Sauté broccoli florets, bell pepper, and carrot for 4-5 minutes until tender-crisp, maintaining vibrant color.
05 - Return cooked chicken to the skillet with vegetables and stir to combine. Cook for 1-2 minutes to heat through and allow flavors to meld.
06 - Fluff cooked rice with a fork and divide evenly among four serving bowls. Top each portion with 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.
