Lunch Recipe

Cook rice

Rinse 1 cup brown rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Season chicken

Pat 2 chicken breasts dry with paper towel. In a small bowl mix 1 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/2 tsp salt. Rub the mixture evenly over both chicken breasts.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of olive oil if needed. When hot, add the chicken breasts and cook 5-7 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 74°C (165°F). Remove from pan and let rest 5 minutes, then slice into 1/2-inch strips.

While rice and chicken cook, prepare vegetables. Halve 1 cup cherry tomatoes, slice 1/2 cucumber into half-moons, and thinly slice 1/4 red onion. Combine 4 cups mixed salad greens, tomatoes, cucumber, and red onion in a large bowl. Sprinkle 1/4 cup crumbled feta over the salad and toss gently after dressing is added.

Make dressing

In a small jar or bowl, combine 3 tbs extra virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Dress salad: Pour dressing over the salad mixture and toss gently to coat evenly.

Portion: Divide the cooked brown rice between 2 plates (about 1/2 cup cooked rice per serving as base). Arrange dressed salad on one side of each plate and place sliced chicken over the rice or alongside salad. Sprinkle optional chopped parsley and toasted sunflower seeds over the chicken and salad for garnish.

Serve immediately while chicken is warm. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days.