Start by gathering all the ingredients. Wash and chop your mixed vegetables into bite-sized pieces. I like to use colorful veggies like broccoli, carrots, and snap peas for a vibrant look.

In a medium pot, bring 1.5 cups of water to a boil. Add the ¾ cup of rice and a pinch of salt. Lower the heat and cover, letting it simmer for about 15 minutes or until the water has absorbed. Fluff with a fork and set aside.

While the rice cooks, prepare the chicken. In a small bowl, mix the olive oil, low-sodium soy sauce, and smoked paprika. Coat the chicken breasts in this mix and let them marinate for at least 15 minutes.

Heat a skillet over medium-high heat. Add a drizzle of olive oil and once hot, place the marinated chicken breasts in the skillet. Cook for 6-7 minutes on each side or until fully cooked. Use a meat thermometer to verify that the internal temperature reaches 165°F (74°C). Remove from the pan and let it rest for a few minutes before slicing.

In a small bowl, whisk together the peanut butter, seasoned rice vinegar, maple syrup, toasted sesame oil, lime juice, grated ginger, and chili flakes (if using). Adjust the consistency with water until it’s pourable. Taste and tweak as necessary; add more lime or sweetness to your liking.

In the same skillet used for the chicken, add a tablespoon of oil and toss in the vegetables. Sauté them over medium heat for about 5-7 minutes until they’re tender but still crisp. Season lightly with salt during cooking.

Now, it’s time for the fun part! In a large bowl or container, place a generous serving of rice. Top with the sautéed vegetables and sliced chicken. Drizzle the peanut lime sauce generously over everything. If you like some crunch, sprinkle chopped roasted peanuts on top.

Dig in immediately or store it in the refrigerator for an easy grab-and-go lunch option!