Chipotle Chicken Brown Rice Bowl

• chicken breastpatted dry24 oz
• long-grain brown rice.11 1/4 cup
• shredded cabbage.14 cup
• bell pepperthinly sliced2
• red onionthinly sliced1
• garlicminced4 clove
• canned chipotle peppers in adobofinely chopped5/8 oz
• olive oil.18 tsp
• kosher salt.11 tsp
• black pepper.11/2 tsp

Instructions

1. 1Rinse the brown rice and cook it on the stovetop according to the package directions, seasoning the cooking water well; simmer until the grains are tender with a slight chew, then let it stand covered until fluffy.
2. 2Do not rinse the chicken. Pat it dry, season both sides with kosher salt and black pepper, and cut the bell pepper and red onion into thin slices while keeping the raw chicken separate. Heat half the olive oil in a skillet over medium-high heat and sear the chicken until deeply golden and the thickest part reads 165°F (74°C), about 5-7 minutes per side. Transfer it to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the remaining olive oil to the skillet. Cook the onion and bell pepper with a pinch of kosher salt until translucent and softened, about 3-4 minutes. Add the garlic and chipotle peppers and stir until fragrant, about 30-60 seconds.
4. 4Add the cabbage and cook until crisp-tender and lightly browned, about 3-4 minutes. Taste and adjust with kosher salt, black pepper, and a little water if the vegetables need loosening.
5. 5Slice the chicken and serve over the brown rice with the vegetables, tasting once more and adjusting the seasoning before serving.