Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: ~650 per serving
Estimated Protein: ~38g per serving

Ingredients

Chicken
2 boneless, skinless chicken breasts
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. dried oregano
Grain
1 cup white rice or quinoa
1 3/4 cups water
Pinch of salt
Toppings
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup feta cheese
Dressing
2 Tbsp. olive oil
1 Tbsp. lemon juice
Pinch of salt

Directions

Step 1 – Cook the grain Rinse the rice or quinoa under cold water until the water runs less cloudy, then add it to a pot with water and a pinch of salt. Bring to a boil, give it one quick stir, reduce heat to low, cover, and cook for about 15 minutes. Turn off the heat and let it sit covered for another 5 minutes before fluffing with a fork. (leave the lid on — that steam is doing the work)

Step 2 – Cook the chicken Pat the chicken dry with paper towels, then season both sides with salt, pepper, and oregano. Heat olive oil in a pan over medium heat and cook for 5–6 minutes on the first side without moving it, then flip and cook another 4–5 minutes until fully cooked. Let it rest for a few minutes before slicing. (resting keeps it juicy — don’t skip it)

Step 3 – Prep the toppings Dice the cucumber, halve the tomatoes, and slice the onion as thin as possible so it blends into the bowl instead of overpowering it. (thin onion = better balance)

Step 4 – Make the dressing Mix olive oil, lemon juice, and a pinch of salt until combined. (roll the lemon before cutting — more juice, less effort)

Step 5 – Assemble the bowl Add the grain to your bowl, then arrange the sliced chicken, vegetables, and feta on top instead of piling everything in. Drizzle the dressing over everything right before serving. (place it, don’t throw it — it changes the whole look)

Rizz Tip
“If they start slowing down while eating instead of rushing… they’re enjoying the moment with you.” 😏