Rice Bowl 1 Protein With 1 Base) Recipe

Method

1. 1

   Rinse the rice under cold running water until the water runs clear to remove extra surface starch.

2. 2

   In a medium saucepan, combine the rinsed rice, water, and 0.25 teaspoon salt. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork before serving.

4. 4

   Meanwhile, pat the chicken breasts dry with paper towels. Rub with olive oil, then season evenly with 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder.

5. 5

   Heat a skillet or grill over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.

6. 6

   Slice the rested chicken into 0.5-inch thick strips.

7. 7

   To assemble, spoon fluffy rice into bowls. Top with sliced chicken. If desired, drizzle any pan juices over the chicken.