Keep it juicy
Cook the chicken or turkey until just done, then let it rest briefly before slicing so the juices stay in the meat.
A vibrant, high-protein meal that balances tender seasoned chicken with wholesome brown rice and a crisp, zesty salad. This bowl is perfect for a nutritious lunch that keeps you fueled throughout the afternoon.

Step by step
Cook the brown rice according to package instructions until tender.
Season the chicken breast with your choice of spices. Grill or pan-fry over medium heat for 5-7 minutes per side until fully cooked.
Steam or boil the green beans for 3-4 minutes until tender-crisp.
In a bowl, combine the mixed leaves, cherry tomatoes, mixed beans, and sliced radishes.
Whisk together the lemon juice, olive oil, apple cider vinegar, and salt to create a light dressing.
Slice the chicken and serve over the rice with the salad on the side, drizzled with the dressing.
Useful, not complicated
Small changes that make this recipe easier to fit into real life.
Cook the chicken or turkey until just done, then let it rest briefly before slicing so the juices stay in the meat.
Cook the rice, quinoa or couscous in advance and chill it promptly to make assembly faster on a busy day.
Cool leftovers promptly and refrigerate in a sealed container; add a splash of water when reheating to bring the texture back.
Useful tools
Products selected because they make this recipe easier to prepare.
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