Half Rice Half Salad (regular) Recipe
Regular bowl comes with 3 scoops of protein.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Protein
Toppings
Method
Preparation
- 1
Prepare the Rice
If you haven't already, cook the rice according to package instructions. Allow it to cool slightly before assembling your bowl.
- 2
Prepare the Salad
Wash and dry the mixed salad greens. Chop any larger leaves into bite-sized pieces.
- 3
Cook the Protein
Grill the chicken breast until fully cooked and no longer pink in the center. If using canned chickpeas, rinse them under cold water and drain.
Assembly
- 4
Assemble the Bowl
In a large bowl, divide the cooked rice and mixed salad greens in half. Place the rice on one side and the salad on the other.
- 5
Add Protein
Scoop 1 cup of grilled chicken, 1 cup of chickpeas, and 0.5 cup of feta cheese evenly over the rice and salad.
- 6
Add Toppings
Top the salad with cherry tomatoes and diced cucumber. Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste.
- 7
Serve
Toss the salad gently to combine before serving. Enjoy your Half Rice Half Salad bowl!