Chicken and Roasted Vegetable Rice Bowl

INGREDIENTS:

Garlic Rice:
2 tsp olive oil
1 cup of basmati rice
2 cloves of garlic, minced
2 cups of chicken broth

Roasted Veggies:
1 tbsp + 1 tsp olive oil
1 small sweet yellow onion, cut into chunks
8 oz cremini mushrooms, quartered
1 orange bell pepper, cut into chunks
1 zucchini, cut into bite sized pieces
7 stalks of asparagus, wooden ends removed, cut into thirds
1 cup of grape tomatoes
Sea salt and freshly cracked pepper, to taste

Chicken:
1 tbsp olive oil
2 boneless skinless chicken breasts, cut into bite sized pieces
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Pinch of crushed red pepper flakes

DIRECTIONS:

1.Set up the Garlic Rice.

2.Preheat the stove to 400 degrees. Line a heating sheet with tin thwart that has been showered with cooking splash.

3.Place the cleaved onion, mushroom, and pepper on the heating sheet. Sprinkle with 1 tablespoon of olive oil.

4.Place into the stove and dish for 20 minutes. Expel from the stove and include the zucchini, asparagus, and grape tomatoes to the preparing sheet. Sprinkle more olive oil on top the hurl to coat equally. Come back to the broiler to cook for 15 minutes. Expel from the stove and season with ocean salt and naturally broke pepper, to taste. Put aside.

5.Warmth the last tablespoon of olive oil in a skillet over medium high warmth. Cut the chicken into nibble measured pieces. Season with ocean salt, crisply split pepper, garlic powder, and a squeeze of pounded red pepper pieces, to taste. Place the chicken pieces into the HOT skillet and cook, blending once in a while, until brilliant darker and cooked through, around 5-7 minutes.

6.Spoon some rice into a bowl at that point top with some chicken and simmered veggies. Sprinkle the best with cleaved parsley and destroyed Parmesan. Serve quickly. Appreciate!