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

Dressing:

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

1. While chicken cooks, cook brown rice according to package directions and fluff with a fork.
2. Chop and dice red pepper and shred 1 cup of carrots.
3. Use 1 Tbsp. olive oil to coat chicken. Sprinkle jerk seasoning, salt and pepper over chicken.
4. Add 1 Tbsp. olive oil to pan, then add veggies over medium heat until soft, approximately 5 minutes.
5. Place chicken thighs in a second pan over medium heat with 2 Tbsp. olive oil and cook on one side until browned, approximately 5 minutes, then flip and cook the other side until internal temperature reaches 165°F.
6. Make Dressing - Whisk together all the dressing ingredients and make sure combined well.
7. Assemble Bowls - Divide rice into 4 bowls. Top with baby spinach, carrots, bell pepper, sliced chicken, and drizzle dressing over top.