Ingredients
Equipment
Method
- Cook brown rice according to package instructions if not already prepared.
- Heat olive oil in a large skillet over medium high heat. Add diced chicken breast, garlic powder, smoked paprika, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Add broccoli florets and shredded carrots to the skillet. Cook for 3 to 4 minutes until vegetables are tender but still vibrant.
- In a small bowl, whisk together Greek yogurt, tahini, lemon juice, honey, and water until smooth and pourable.
- Divide cooked rice into serving bowls. Top with chicken and vegetable mixture. Drizzle sauce evenly over each bowl.
- Finish with chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until hot throughout before serving.