Adults (13+) Recipe

Prepare and season chicken

Pat the chicken breast dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika.

Cook rice

Rinse 3/4 cup long-grain white rice until water runs clear. In a small saucepan bring 1 1/2 cups water or low-sodium chicken stock to a boil. Add rice, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

Sear chicken

Heat 1 tbs olive oil in a skillet over medium-high heat. Add seasoned chicken and cook 4-5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and outside is golden. Remove from skillet and rest 5 minutes, then slice into 1/2-inch strips.

Prepare vegetables

While rice cooks, halve 1/2 cup cherry tomatoes, thinly slice 1/2 cup cucumber and finely slice 2 tbsp red onion. Place 1 cup baby spinach in the serving bowl as the base.

Assemble bowl

Add the cooked rice to one side of the spinach, arrange sliced chicken over rice, and position tomatoes, cucumber and red onion in separate small sections for a composed lunch bowl.

Whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 2 tbs chopped parsley, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning.

Drizzle about half the dressing over the assembled bowl just before serving and reserve the rest for guests to add more if desired.

Sprinkle 2 tbs crumbled feta over the bowl and add a lemon wedge on the side. If liked, finish with a pinch (about 1/4 tsp) red pepper flakes for heat.

Serve immediately while chicken is warm. This recipe yields one adult portion (13+).