Grilled Chicken and Spiced Brown Rice Bowls

1.Rinse the brown basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 2 cups water, 1/4 teaspoon salt, and 1/2 teaspoon olive oil. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

2.While the rice cooks, prepare the chicken marinade: In a small bowl, mix 1 tablespoon olive oil, lemon juice, cumin, coriander, turmeric, cinnamon, allspice, smoked paprika, garlic powder, onion powder, 1/4 teaspoon salt, and black pepper. Coat the chicken breasts evenly with the marinade. Cover and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).

3.Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill grates. Grill the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and juices run clear (internal temperature should reach 165°F/74°C). Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing thinly.

4.While the chicken rests, prepare the vegetables and herbs: thinly slice the red onion, julienne or grate the carrot, halve the cherry tomatoes, dice the cucumber, and chop the parsley, cilantro, and mint.

5.Fluff the cooked brown rice with a fork and stir in half of the chopped parsley, cilantro, and mint for a fresh, herby flavor.

6.To assemble the bowls, divide the spiced brown rice among four bowls. Arrange the sliced grilled chicken on top. Surround with red onion, carrot, cherry tomatoes, and cucumber. Sprinkle the remaining herbs over each bowl.

7.Serve immediately with lemon wedges on the side for squeezing over the top. Enjoy warm for the best flavor and texture.