Whole-Food Chicken and Broccolini Bowl

Rinse the jasmine rice thoroughly. Cook according to package instructions using 1.5 cups of water and a pinch of salt. Once done, cover and set aside to keep warm.

Season the chicken breast cutlets on both sides with half of the salt and all of the black pepper.

Heat half of the olive oil (0.5 tbsp) in a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature reaches 74°C / 165°F). Remove from heat and let rest for a few minutes before slicing.

In the same skillet over medium heat, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the broccolini to the skillet along with 2 tablespoons of water. Cover with a lid and let steam for 3 to 4 minutes until bright green and tender-crisp. Remove from heat.

In a small bowl, whisk together the tamari, fresh lemon juice, warm water, and the remaining salt to create the light garlic sauce.

Assemble the bowls by dividing the warm cooked rice between two bowls. Top with the sliced grilled chicken and tender broccolini, then drizzle the light garlic sauce evenly over each bowl before serving.