Easy Sautéed Chicken Bowl with Fresh Veggies: My Go-To…

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons (30 mL) olive oil
• 1 teaspoon (5 g) garlic powder
• 1 teaspoon (5 g) onion powder
• Salt and pepper to taste
• 1 cup (150 g) bell peppers, chopped (mixed colors for visual appeal)
• 1 cup (150 g) broccoli florets
• 1 cup (150 g) carrots, thinly sliced
• 1 cup (150 g) snap peas, trimmed
• 2 tablespoons (30 mL) soy sauce (or tamari for gluten-free)
• 2 cups (600 g) cooked brown rice or quinoa
• ¼ cup (60 mL) low-sodium chicken broth (optional for moisture)
• Fresh cilantro or parsley for garnish (optional)