Rinse and dry the mixed salad greens and place into a shallow bowl or plate. Halve the cherry tomatoes and thinly slice the cucumber; scatter over the greens.

Make dressing: whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Drizzle over the salad immediately before serving and toss gently to coat.

Main Course — Pan-seared Chicken with Pilaf and Seasonal Vegetables

Prep chicken

Pat the chicken breast dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder.

Cook pilaf

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the finely chopped 1/4 onion and sauté 2–3 minutes until translucent. Add 1/2 cup long-grain rice and stir to coat for 1 minute. Pour in 1 cup chicken stock (or water), bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Sear chicken

While rice cooks, heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat until shimmering. Add the seasoned chicken breast and sear 4–5 minutes without moving until a golden crust forms. Flip and add 1 tablespoon butter to the pan; spoon melted butter over the chicken and cook another 4–5 minutes, or until internal temperature reaches 74°C (165°F). Remove chicken and rest on a cutting board for 5 minutes, then slice thinly across the grain.

Cook vegetables

In the same skillet (wipe if necessary), add the mixed seasonal vegetables and a splash of water (about 1–2 tablespoons). Sauté over medium heat 3–4 minutes until bright and just tender. Season with 1/8 teaspoon salt. If desired, finish with a squeeze of lemon wedge for brightness.

Plate

Spoon a portion of pilaf onto the plate, arrange sliced chicken alongside, and place the sautéed vegetables next to the chicken. Drizzle any resting juices over the chicken.

Dessert

Assemble yogurt parfait

Spoon 1/2 cup plain Greek yogurt into a small dish. Drizzle 1 teaspoon honey over the yogurt, top with 1/4 cup fresh berries and sprinkle with 1 teaspoon toasted almond flakes if using.

Beverage (Optional)

Serve 1 cup chilled water or iced tea with an optional lemon slice alongside the set lunch.