Healthy Chicken and Wild Rice Bowls

Instructions:

1. Prep the Carrots: Preheat oven to 200°C (400°F). Toss carrots with paprika and place on a parchment-lined baking sheet.
2. Spray with cooking spray and bake until lightly golden (15-20 minutes).
3. Cook the Rice: Combine rinsed rice and chicken stock in a saucepan. Bring to a boil, then reduce heat and simmer covered until liquid is absorbed. Remove from heat and let stand, covered, for 12 minutes.
4. Cook the Chicken: Season chicken thighs with thyme, oregano, basil, salt, and pepper. Heat a frying pan over medium-high heat with cooking spray. Cook chicken thighs skin-side down until golden, then flip and cook the other side. Remove from pan and slice into strips.
5. Make the Vinaigrette: Whisk together olive oil, vinegar, Dijon mustard, garlic powder, sweetener (optional), salt, and pepper in a small bowl.
6. Assemble the Bowls: Divide chicken, rice, carrots, baby greens, and beets evenly among bowls. Crumble feta cheese over the greens and drizzle with vinaigrette.
7. Enjoy these flavorful and healthy Chicken and Wild Rice Bowls!