# Components:
→ 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
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
→ Garnish
13 - 2 green onions, sliced
14 - 1 tablespoon sesame seeds, optional
15 - Fresh cilantro or parsley, optional
# Method Steps:
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 running water until water runs clear. In a medium saucepan, combine rice and water. Bring to boiling, 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 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 chicken to a clean plate.
04 - Add a splash of oil to the same skillet if needed. Sauté broccoli florets, bell pepper, and carrot for 4 to 5 minutes until tender-crisp, maintaining vegetable texture.
05 - Return seared chicken to the skillet with vegetables and stir to combine. Cook for 1 to 2 additional minutes to ensure heated through.
06 - Divide fluffed rice among serving bowls and top with chicken and vegetable mixture.
07 - Top each bowl with sliced green onions, sesame seeds, and fresh cilantro or parsley. Serve immediately.
