• 1 lb. boneless, skinless chicken thighs
• 2 Tbsp. olive oil
• 1 tsp. curry powder
• 1 tsp. jerk seasoning
• 1 cup uncooked brown rice
• 2 cups baby spinach
• 1 red bell pepper, diced

Dressing:

• 2 Tbsp. olive oil
• 1 lime, juiced
• 1 tsp. honey (optional)
• Salt and pepper to taste

1. Cook Chicken - Place chicken thighs in a skillet with 2 Tbsp. olive oil and brown on both sides. Rest for 5 minutes then slice
2. Cook Rice - While chicken cooks, cook brown rice according to package directions and fluff with a fork.
3. Make Dressing - Whisk olive oil, lime juice, honey, salt and pepper.
4. Assemble Bowls - Divide rice into 4 bowls. Top with spinach, carrots, bell pepper and sliced chicken, then drizzle dressing over the top.