Rinse the brown rice under cold water. Peel and chop the parsnips and carrot into small, even pieces. Trim and cut the chicken breast into 1-inch cubes.

Measure out water and have the peas, olive oil, yogurt, and parsley ready. Place a small strainer and measuring tools nearby.

In a medium saucepan, combine the rinsed brown rice and 2 1/2 cups of the water. Bring to a gentle boil, then reduce heat to low, cover, and cook for 25–30 minutes until tender and most water is absorbed.

While the rice cooks, heat 1 teaspoon olive oil in a skillet over medium heat. Add the chicken cubes in a single layer and cook 3–4 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove and set aside to rest.

In the same skillet, add the chopped parsnips and carrot with the remaining 1/2 cup water. Cover and simmer gently for 8–10 minutes until the vegetables are soft when pierced with a fork. Stir in the frozen peas and cook 2 more minutes until heated through.

Flake or chop the cooked chicken into bite-size pieces and return to the skillet with the vegetables. Stir to combine and warm together for 1–2 minutes.

Fold the chicken and vegetables into the cooked rice. If mixture seems dry, add a tablespoon of the reserved cooking water. Stir in the chopped parsley and remove from heat.

Allow the meal to cool to lukewarm. Serve appropriate portions for your dog’s size and top each serving with a small dollop (about 1/2 teaspoon) of plain unsweetened yogurt if desired. Refrigerate leftovers within two hours.