High-Protein Grilled Chicken and Veggie Rice Bowl

1.Prepare the chicken: In a bowl, toss the chicken breasts with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Let marinate for at least 15 minutes.

2.Cook the rice: Rinse the brown rice under cold water. In a medium saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.

3.Grill the chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Let rest for 5 minutes before slicing.

4.Prepare the vegetables: While the chicken and rice are cooking, toss the broccoli florets, sliced bell peppers, and sliced red onion with 1 tbsp olive oil, salt, and pepper.

5.Grill the vegetables: Add the seasoned vegetables to the grill or grill pan. Grill for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred.

6.Assemble the bowls: Divide the cooked brown rice between two bowls. Top with sliced grilled chicken and grilled vegetables. Drizzle with sriracha or hot sauce and garnish with fresh cilantro, if desired.