Catalan Chicken Bowl

Directions

• Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant, being careful not to let it brown.
  Add the uncooked rice and stir for 2–3 minutes until the grains are lightly coated with the garlic-infused olive oil.
  Season with salt and add a pinch of saffron threads. Pour in the water or chicken broth, stir once, and bring to a boil.
  Reduce the heat to low, cover the pan, and cook for 15–18 minutes, or until the rice is tender and all the liquid has been absorbed. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
• While the rice cooks, heat a tablespoon of olive oil in a large skillet. Add the red, yellow, and green bell peppers and cook over medium-high heat for 5–7 minutes, stirring occasionally until they are tender but still slightly crisp. Season lightly with salt and pepper.
• Heat a grill pan or skillet over medium-high heat with olive oil. Cook the chicken for 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let it rest for 5 minutes before slicing.
• Assemble the Catalan Chicken Bowl
  Divide the saffron garlic rice among serving bowls. Top with the sliced grilled chicken, sautéed peppers, fresh diced tomatoes, and thinly sliced red onion.
• Drizzle with extra virgin olive oil, squeeze fresh lemon juice over the bowl, and sprinkle with fresh parsley and herbs. Serve immediately and enjoy your Healthy Catalan Chicken Bowl warm.