Folate-Rich Chicken and Broccolini Bowl

Combine the dry brown rice and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 40 minutes or until tender and water is absorbed. Remove from heat and let steam covered for 5 minutes.

While the rice cooks, prepare the sauce by whisking together the minced garlic, low-sodium tamari, and fresh lemon juice in a small bowl. Set aside.

Heat half of the olive oil (0.5 tbsp) in a large skillet over medium-high heat. Add the bite-sized chicken breast pieces and season lightly with black pepper. Cook, stirring frequently, for 6 to 8 minutes until completely cooked through and internal temperature reaches 74°C (165°F). Remove chicken from the skillet and set aside on a clean plate.

In the same skillet, add the remaining olive oil (0.5 tbsp) and toss in the trimmed broccolini. Add 2 tablespoons of water to the pan and cover quickly with a lid to steam-cook the broccolini for 3 to 4 minutes until bright green and tender-crisp.

Return the cooked chicken to the skillet with the broccolini, pour the garlic-tamari sauce over everything, and toss gently for 1 to 2 minutes over medium heat until the sauce is warm and coats the ingredients evenly.

Divide the cooked brown rice evenly between two bowls. Top each bowl with the warm garlic chicken and tender broccolini mixture. Serve immediately.