Cooking for a crowd: This is a very easy meal to double! Just make sure you have a really large skillet, you may also have to brown the chicken and bacon in batches before adding in the vegetables.

Feeding Picky Eaters: Separate the ingredients into a pile of rice, a pile of chicken, and a pile of broccolini and radishes. For my youngest, I often don't fight the cooked veggies and instead give him a pile of sliced cucumbers or baby carrots—two vegetables that he enjoys and that don't require additional cooking.

Meal Prep: This recipe is perfect for meal prep. The leftovers taste great for 2-3 days when refrigerated in an airtight container. I like to portion mine into individual containers and enjoy for lunch. To serve, reheat in microwave with a damp paper towel over the container (this helps to keep the rice moist).

Vegetarian: Skip the bacon and make tofu honey mustard bowls. Preheat the oven to 375°F. Wrap your tofu in a kitchen towel, and place something heavy like a skillet on top of it (this is important because tofu won't crisp well if it's not extra firm). Cube the tofu and season it with salt and pepper. Sauté the tofu in olive oil or avocado oil over medium heat for about 5 minutes, or until browned on all sides. Finish the tofu by baking it in the oven for about 15 minutes, or until crispy and golden. Follow the recipe as written to cook the vegetables, rice, and sauce, adding additional olive oil to the pan as needed.

Gluten-Free: All ingredients used in this recipe are naturally gluten-free. Make sure to check the labels for the bacon (some bacon may be processed with gluten-containing ingredients) and the dijon mustard (usually gluten-free but it's always best to check the label).

Low Carb: Sub out the prepared brown rice for cauliflower rice. I purchase cauliflower rice in the freezer section and microwave it according to package directions to keep things simple. 

Dairy-Free: Already is!