Simple Chicken and Rice Bowl

1. 1
   prep

   Season the chicken.

   1.Pat chicken breasts dry with paper towels.

   2.Rub with 1 tbsp olive oil, garlic powder, smoked paprika, half the salt, and black pepper.

   3.Let sit at room temperature while rice cooks.

   TIPDry chicken helps the seasoning stick and creates a better sear.
2. 2
   boil · ~20 min

   Cook the rice.

   1.Bring 3 cups water to a boil in a medium saucepan.

   2.Add rinsed basmati rice and return to a boil.

   3.Reduce heat to low, cover, and simmer until water is absorbed (15 minutes).

   4.Remove from heat and let rest, covered (5 minutes).

   TIPDo not lift the lid during simmering — the steam cooks the rice evenly.
3. 3
   grill · ~14 min

   Grill the chicken breasts.

   Heat a grill pan over medium-high heat. Place seasoned chicken breasts on the hot pan and cook 6-7 minutes per side until golden char marks form and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing.

   TIPResting the chicken after grilling keeps the juices inside — slice too soon and they'll run out.
4. 4
   saute · ~5 min

   Sauté the vegetables.

   1.Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   2.Add broccoli florets and cook, stirring occasionally, until bright green (3 minutes).

   3.Add bell pepper strips and cook until slightly softened (2 minutes).

   4.Season with remaining salt and toss well.

   TIPKeep the vegetables moving in the pan — you want them crisp-tender, not mushy.
5. 5
   assemble

   Assemble the bowls.

   1.Slice the rested chicken breast against the grain.

   2.Divide rice evenly among 4 bowls.

   3.Top with sliced chicken and sautéed vegetables.

   4.Drizzle lemon juice over each bowl.
6. 6
   serve

   Serve warm.

   Serve immediately while the chicken is still warm and the vegetables retain their crunch.

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