High Protein Chicken and Rice Bowl

Ingredients

Instructions

1. 1Cook the riceRinse the rice under cool water until it runs mostly clear, then add it to a pot with 3 cups water and a big pinch of salt. Bring it to a boil, cover, drop the heat to low, and cook for 18 minutes. Pull it off the heat and let it sit covered for 5 more minutes, then fluff with a fork.
2. 2Season the chickenPat the chicken breasts dry and slice any thick ones in half lengthwise so they are an even half inch thick. Toss them with 1 tablespoon olive oil, the garlic powder, smoked paprika, onion powder, 1 teaspoon salt, and several grinds of pepper until evenly coated.
3. 3Roast the vegetablesHeat your oven to 425 degrees. Spread the broccoli and cherry tomatoes on a sheet pan, drizzle with 1 tablespoon olive oil and a pinch of salt, and toss. Roast for 18 to 20 minutes until the broccoli edges are crisp and browned.
4. 4Grill the chickenHeat a grill pan or skillet over medium high with the last tablespoon of oil. Cook the chicken for 4 to 5 minutes per side until deeply golden and the center reaches 165 degrees on a thermometer. Move it to a board and rest 5 minutes before slicing.
5. 5Build the bowlsDivide the rice among four bowls or meal prep containers. Top with sliced chicken, roasted broccoli, and tomatoes. Squeeze fresh lemon over everything and add another pinch of salt to taste. These keep in the fridge for up to 4 days.