Herbed Chicken and Vegetable Rice Bowl

This balanced dish features tender chicken breasts marinated in fresh herbs, served over a bed of fluffy rice cooked in vegetable stock. The addition of colorful mixed vegetables and bell peppers brings a delightful crunch and sweetness, making this a wholesome meal. It's a family-friendly recipe that harmoniously blends traditional cooking techniques with a touch of creativity, meeting various dietary preferences.

Ingredients:

• 2 chicken breasts
• 1 cup rice
• 2 cups vegetable stock
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 bell pepper (any color), sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, parsley, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let marinate for at least 30 minutes.
2. In a medium saucepan, bring the vegetable stock to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and fluffy.
3. While the rice is cooking, heat a skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and let rest for a few minutes before slicing.
4. In the same skillet, add the sliced bell peppers and mixed vegetables. Sauté for about 5 minutes until they are tender and slightly caramelized.
5. To serve, place a scoop of rice in a bowl, top with sliced chicken, and arrange the sautéed vegetables around it. Garnish with additional fresh parsley if desired.