Ingredients:
- 2 chicken breasts
- 1 cup of white rice
- 2 cups of water (for cooking the rice)
- 1 cup of bell pepper salad (this can be roasted bell peppers, sliced bell peppers, etc.)
- Olive oil or your preferred cooking oil
- Salt and pepper to taste
- Lemon (optional, for seasoning the chicken)
- Spices to taste (e.g., garlic powder, paprika, cumin, etc.)
Instructions:
- Prepare the rice:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, bring 2 cups of water to a boil.
- Add the rice and a pinch of salt.
- Reduce the heat to low, cover the saucepan, and cook for about 18-20 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
- Cook the chicken breast:
- If the chicken breasts are thick, you can either slice them or lightly pound them to ensure even cooking.
- Season the chicken breasts with salt, pepper, and any other spices you like.
- Heat a skillet with a little olive oil over medium-high heat.
- Cook the chicken breasts for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach at least 165°F (75°C).
- Optionally, squeeze a little lemon over the chicken for a fresh touch.
- Prepare the bell pepper salad:
- If the bell pepper salad is ready to use, simply toss it well. If it’s not seasoned, you can add a bit of olive oil, vinegar, salt, and pepper to taste.
- Serve:
- Place a portion of white rice on the plate.
- Add the grilled chicken breast on top of the rice.
- Serve the bell pepper salad on the side or on top of the chicken.
- You can garnish with a bit of fresh parsley if desired.
Enjoy your meal!
