Cook the rice. Make a pot using your go-to method (link to your rice tutorial here). Keep warm.

Prep the chicken safely. No need to rinse raw chicken—pat dry with paper towels to avoid splashing. If you love the lemon-salt-vinegar rub, massage it on, then wipe off with a clean towel.

Season & marinate. Toss chicken with olive oil, turmeric, salt, pepper, and a little garlic salt. Marinate at least 30 minutes; overnight is ideal for meal-prep.

Preheat the oven to 350°F (175°C).

Prep the broccoli. Trim ends and cut into bite-size florets.

Set up the steamer. Add about 1–2 inches of water to a medium pot and bring to a gentle simmer.

Steam the broccoli. Place florets in a steamer basket; cover and steam over medium-low for 5–7 minutes until crisp-tender (slightly under is best).

Prep the carrots. Peel, then slice into short thin matchsticks.

Brighten the carrots. Squeeze fresh lime over the slices; toss to coat for a sweet-tart kick.

Bake the chicken. Arrange on a lined sheet and bake 40–45 minutes, or until the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice.

Build your bowls. Spoon in rice, add steamed broccoli and limey carrots, then layer sliced chicken.

Finish & serve. Add fresh spinach, avocado, and a drizzle of balsamic vinaigrette. Toss gently and enjoy!