Chicken with rice and salad for lunch recipe

In these hot summer days, a lighter lunch is perfect. This chicken with rice and salad dish is healthy, flavorful and filling, perfect for a midday meal. The best part? It’s easy to make!

To start, cook your rice according to package instructions. While the rice is cooking, dice up a chicken breast into small cubes. Season the chicken with salt, pepper, and any other spices you like. I like to add a little cumin and paprika for extra flavor.

Heat up some olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned and cooked through, about 6-8 minutes.

While the chicken is cooking, prepare your salad. I like to use a mix of greens, diced tomatoes, cucumber, and shredded carrots. Feel free to use whatever veggies you like or have on hand.

Once everything is cooked, assemble your dish. Divide the rice and chicken among four plates or bowls, then top with the salad. You can add dressing if you like, but I think it’s best without. A little squeeze of fresh lemon juice brightens everything up nicely.

This chicken and rice salad makes a great light lunch or dinner. It’s also perfect for meal prep – make it ahead of time and enjoy it all week long