Gluten-Free Chicken and Rice Bowls

Ingredients

• 1.5 lbs Chicken Breast
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 1 cup Brown Rice
• 2 cups Chicken Broth
• 1 cup Broccoli Florets
• 2 tbsp Tamari (Gluten-Free Soy Sauce)
• 1 tsp Sesame Oil

Instructions

1. 1Measure the 1 cup of brown rice into a medium saucepan. Add the 2 cups of chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
2. 2While the rice is simmering, prepare the chicken. Cut the 1.5 lbs of chicken breast into bite-sized pieces, about 1-inch cubes.
3. 3Place a 12-inch skillet over medium-high heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 2 cloves of garlic, minced, and sauté for 1 minute until fragrant.
4. 4Add the bite-sized chicken pieces to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Add the 1 cup of broccoli florets and the 2 tablespoons of tamari to the skillet with the chicken. Stir to combine and cook for another 3-5 minutes, until the broccoli is tender-crisp.
6. 6Remove the skillet from the heat. Stir in the 1 teaspoon of sesame oil.
7. 7Fluff the cooked brown rice with a fork. Divide the rice among four bowls. Top the rice with the chicken and broccoli mixture from the skillet. Serve immediately.

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