1-First Step: Season the chicken. Grab that 1 1/2 pounds skinless boneless chicken breast, cut into 1-inch pieces if not already. Sprinkle with salt and freshly ground pepper. Rub it in. I go light on salt for lower sodium life. This step takes 2 minutes. Why? Seasons meat from inside out. My tweak: Add a pinch extra pepper for zing. Kids don’t notice.

2-Second Step: Heat the oil and add goodies. Heat 1 tablespoon extra virgin olive oil in a large straight-sided skillet over medium-high heat. Eyeball hot but not smoking. Toss in chicken pieces, chopped scallions (2 bunches worth), 1 chopped green bell pepper, and 2 minced garlic cloves. Stir often. Cook till veggies soften, about 5 minutes. Smells amazing already! This builds flavor base. I chop scallions fine so kids eat ’em. If busy, use frozen peppers – no chop.

3-Third Step: Stir in rice and seasoning. Now add 1/2 cup whole-grain quick-cooking brown rice and 1/8 teaspoon Cajun seasoning. Stir to coat everything. Rice soaks up juices. For quick-cooking brown rice, it simmers fast, 10-15 minutes sometimes. Family fave: I bump Cajun to 1/4 tsp for us adults. Kids get mild batch.

4-Fourth Step: Pour in liquids and boil. Add 2 cups lower sodium chicken broth and 1 14-ounce can diced tomatoes with juice. Stir well. Bring to a boil. Bubbles dancing? Good. This adds moisture and tang. Tomatoes make it saucy. Pro move: Crush tomatoes a bit for quicker meld.

5-Fifth Step: Simmer covered. Reduce heat to medium-low. Cover skillet. Simmer, stirring occasionally, until liquid mostly absorbed, about 30 minutes. Peek at 25 minutes. Rice tender? Chicken cooked through? Done. If too wet, uncover and cook 3-5 minutes more. Steam escapes, thickens fast. I set timer, fold laundry meanwhile.

6-Final Step: Garnish and serve. Sprinkle reserved 2 tablespoons chopped scallions on top. Fluff with fork. Dish into bowls. Pairs with side salad. Hot and steamy, ready! Leftovers? Even better next day. My kids beg for seconds, especially colder months. Total win.