Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1.5 cups long-grain brown rice, rinsed
  • 3 cups low-sodium chicken broth
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, diced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the cubed chicken, seasoned with salt, pepper, and paprika. Cook without stirring for 3 minutes to develop a mahogany-colored crust, then flip and cook until mostly opaque. Remove chicken from the pan and set aside on a plate.
  2. In the same pan, add the onion and carrots. Sauté for 4–5 minutes until the onion is translucent. Stir in the garlic and rinsed brown rice, stirring constantly for 2 minutes until the rice smells nutty and is lightly toasted.
  3. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits. Return the chicken and any accumulated juices to the pan. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 20 minutes.
  4. Remove the lid, stir in the broccoli florets, and cover again for 5 minutes to allow the residual steam to cook the broccoli. Stir in lemon juice and parsley before serving.