Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups uncooked brown rice
  • 4 cups chicken bone broth
  • 4 cups broccoli florets, steamed
  • 2 large carrots, sliced into rounds
  • 1 red bell pepper, diced
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove minced garlic
  • 1 tbsp water
  • 1/4 tsp salt

Instructions:

  1. Rinse the brown rice under cold water.
  2. Combine grains and bone broth in a pot or rice cooker. Bring to a boil, then simmer until the liquid is absorbed and grains are fluffy.
  3. Steam the broccoli and carrots until tender-crisp (about 5 minutes). Set aside.
  4. In a medium bowl, toss the cubed chicken with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  5. Heat a skillet over medium-high heat. Add the chicken in a single layer.
  6. Sear for 3–5 minutes per side without moving them, until a mahogany-colored crust forms.
  7. Remove the pan from heat and let the chicken rest for 5 minutes to redistribute juices.
  8. Divide the cooked grains evenly between the four containers.
  9. Arrange the steamed broccoli, carrots, and raw bell peppers in sections on top of the grains.
  10. Place the rested chicken on top of the vegetables.
  11. Whisk the Greek yogurt sauce ingredients together and drizzle over the bowls.