Chipotle Chicken Rice Bowls

• boneless skinless chicken breastpatted dry24 oz
• long-grain brown rice1 cup
• shredded cabbage8 oz
• bell pepperthinly sliced2
• red onionthinly sliced1
• garlicminced2 clove
• canned chipotle peppers in adobofinely chopped1 oz
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the brown rice. Combine it with water in a saucepan, salt the water well, and bring it to a boil. Cover, reduce the heat to low, and simmer until the grains are tender and the liquid is absorbed, about 35-45 minutes; let it stand covered for 5 minutes, then fluff.
2. 2Thinly slice the bell pepper and red onion, and mince the garlic. Finely chop the chipotle peppers. Set the vegetables aside.
3. 3Do not rinse the chicken. Pat it dry, season both sides with the kosher salt and black pepper, and cut it into strips. Wash the cutting board, knife, and your hands with soap and water before touching anything else.
4. 4Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-6 minutes, turning occasionally, until browned and the thickest piece reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate.
5. 5Add the bell pepper and red onion to the skillet with a small pinch of salt. Cook for 3-4 minutes, stirring, until slightly softened. Add the garlic and chipotle peppers and cook for 30-60 seconds, until fragrant.
6. 6Add the shredded cabbage and cook for 2-3 minutes, tossing, until crisp-tender. Return the chicken and any accumulated juices to the skillet and toss for 1-2 minutes, until hot and coated.
7. 7Serve the chipotle chicken and vegetables over the brown rice, tasting and adjusting the seasoning with kosher salt and black pepper.