Teriyaki Chicken + Rice Bowls

1: In a large skillet on medium heat, add 1 tablespoon of organic butter and the boneless chicken thighs.

2: Season the chicken with garlic and paprika, cover, and turn the heat down to medium-low.

3: Flip the chicken after 3 minutes on each side until it's half-cooked, then remove it to a cutting board and slice it.

4: In the same skillet, add red bell peppers, broccoli florets, green beans, and carrots.

5: Pour in 3-4 tablespoons of Teriyaki sauce and let the veggies simmer for about 2 minutes.

6: Add the chicken back into the skillet and stir to coat the veggies and chicken with the sauce.

7: Cover and continue cooking for an additional 5 minutes.

8: Serve the mixture over quinoa and brown rice with garlic.