Golden Chicken & Rice Bowl
Yogurt-marinated chicken roasted until golden and crispy, served over basmati rice with sesame honey glazed broccoli. High in protein for muscle repair, loaded with complex carbs to reload glycogen stores, and rich in vitamin C from the broccoli and lemon to support iron absorption. The turmeric, ginger, and black pepper in the marinade form an anti-inflammatory trio that helps reduce post-run soreness.
Instructions
Whisk all marinade ingredients together in a bowl. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 1 hour, ideally 4-8 hours.
When ready to cook, preheat the oven to 425F (220C). Remove chicken from the fridge 15 minutes before cooking.
Cook the basmati rice according to package directions.
In a small bowl, whisk together the sesame oil, honey, and soy sauce.
Toss the broccoli florets with the sesame honey glaze on a baking sheet. Season with salt and pepper.
Scrape excess marinade off the chicken and place on the same baking sheet, giving everything space. Roast for 20-25 minutes until the chicken is cooked through and the broccoli is caramelized and sticky at the edges.
Sprinkle sesame seeds over the broccoli. Slice the chicken. Serve over rice with the glazed broccoli. Squeeze fresh lemon over everything.
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