• 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. Cook Rice - While chicken cooks, cook brown rice according to package directions and fluff with a fork.
2. Prep Veggies - Chop and dice red pepper and shred 1 cup of carrots.
3. Season Chicken - Use 1 tbs olive oil to coat chicken. Sprinkle jerk seasoning and salt and pepper over chicken.
4. Soften Veggies - Add 1 Tbsp. olive oil to pan, then add veggies over medium heat until soft, approx. 5 minutes.
5. Cook Chicken - In a second pan, place chicken thighs in a skillet on medium heat with 2 Tbsp. olive oil and cook chicken on one side until browned, approx. 5 minutes, then flip and cook the other side until internal temperature reaches 165°F.
6. Make Dressing - Whisk 2 Tbsp. olive oil, 2 Tbsp. lime juice, 1 tsp. honey (optional), salt and pepper.
7. Assemble Bowls - Divide rice into 4 bowls. Top with baby spinach, carrots, bell pepper and sliced chicken, then drizzle dressing over the top.