Cook your base: Make brown rice or quinoa according to package directions. Fluff and set aside. Aim for about 1 cup cooked per bowl.

Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder.

Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 6–8 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.

Steam or sauté veggies: While chicken cooks, steam broccoli until bright green and tender-crisp (about 3–4 minutes). Halve cherry tomatoes. Roughly chop spinach if leaves are large.

Make the garlic butter: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and 1 tablespoon olive oil. Add 6–8 minced garlic cloves. Cook 30–60 seconds until fragrant, not browned.

Build the sauce: Pour in 1/3 cup chicken broth. Scrape up browned bits. Simmer 1–2 minutes to reduce slightly. Stir in zest of 1/2 lemon and 1 tablespoon lemon juice. Add a pinch of red pepper flakes if you like heat.

Return chicken to pan: Toss chicken in the garlic butter sauce until coated and glossy. Taste and adjust with more salt, pepper, or lemon if needed. Stir in 1–2 tablespoons chopped parsley.

Warm the beans: Add chickpeas or white beans to the skillet for 1 minute just to heat through, or warm separately with a pinch of salt.

Assemble the bowls: Divide rice or quinoa among 4 bowls. Top with chicken, sauce, broccoli, tomatoes, spinach, and beans. Spoon any extra sauce over the top.

Finish and serve: Add a sprinkle of Parmesan or crumbled feta if using. Extra lemon wedges on the side are always welcome.