Hearty Chicken and Rice Bowl

🥘 Ingredients

• 2 chicken breasts
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Rinse the rice under cold water until the water runs clear.
2. 2
   In a medium pot, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes until cooked.
3. 3
   While the rice is cooking, season the chicken breasts with smoked paprika, salt, and pepper.
4. 4
   Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until fully cooked. Remove from the skillet and let rest before slicing.
5. 5
   In the same skillet, add the diced onion and minced garlic. Sauté until translucent.
6. 6
   Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
7. 7
   Return the sliced chicken to the skillet. Pour in the soy sauce and stir to combine all ingredients. Cook for an additional 2 minutes.
8. 8
   Serve the chicken and vegetable mixture over the cooked rice. Garnish with fresh parsley.

📊 Nutritional Information

• Vitamin A: 30% of daily value
• Vitamin C: 50% of daily value
• Calcium: 8% of daily value
• Iron: 15% of daily value
• Fiber: 5 grams

💡 Cooking Tips

• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• For added flavor, marinate the chicken in soy sauce and garlic for at least 30 minutes before cooking.
• Feel free to substitute vegetables based on your preference or seasonal availability.
• Keep the rice covered to retain its fluffiness while cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.