Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1.5 cups (300g) long-grain brown rice
  • 3 cups (710ml) low-sodium chicken broth
  • 1 tbsp (15ml) butter
  • ½ tsp (3g) salt
  • 2 cups (150g) shredded carrots, julienned
  • 2 cups (150g) steamed broccoli florets
  • 1 cup (100g) sliced cucumber
  • ¼ cup (15g) sesame seeds
  • ¼ cup (60g) Greek yogurt (plain, non-fat)
  • 1 tbsp (15ml) Sriracha
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) honey

Instructions:

  1. Toss the cubed chicken breast in a bowl with olive oil, soy sauce, garlic powder, paprika, salt, and pepper. Let it marinate for 10 minutes. Note: This allows the salt to penetrate the meat.
  2. Rinse the brown rice under cold water until clear. Combine rice, chicken broth, butter, and salt in a pot or rice cooker.
  3. Bring the rice mixture to a boil, then reduce to a simmer on low heat until cooked.
  4. Fluff the rice with a fork and let it steam for 5 minutes off the heat. Note: Steaming prevents the grains from clumping.
  5. Heat a skillet over medium high heat. Add the chicken in a single layer.
  6. Cook for 3–4 minutes per side without moving the pieces until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C).
  7. Whisk together Greek yogurt, Sriracha, lime juice, and honey to create the sauce.
  8. Divide the fluffy rice among four containers.
  9. Top each with seared chicken, steamed broccoli, shredded carrots, and cucumber.
  10. Drizzle with the yogurt sauce and garnish with sesame seeds.