Grilled Chicken Rice Plate with Tomato Salad and Avocado

Ingredients (for 2 servings):

For the Grilled Chicken:

2 boneless, skinless chicken breasts or thighs

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

½ tsp cumi

Salt and pepper to taste

Juice of ½ lemon or lime (optional, for added zest)

For the Rice:

1 cup white or brown rice

2 cups water or broth (for extra flavor)

Salt to tast

For the Tomato Salad:

1 cup cherry tomatoes (halved) or 2 medium tomatoes (chopped)

¼ red onion, thinly sliced

Fresh parsley or basil, chopped

1 tbsp olive oil

1 tsp red wine vinegar or lemon juice

Salt and pepper to taste

Extras:

1 ripe avocado, sliced or cubed

Lime wedges for serving

Optional: a drizzle of hot sauce or tahini dressing

Instructions:

Cook the Rice:

Rinse the rice and cook it according to package instructions with a bit of salt and water or broth.

Marinate & Grill the Chicken:

Rub the chicken with olive oil and spices. Let it marinate for 15–30 minutes if possible.

Grill or pan-sear over medium-high heat for about 6–7 minutes per side, or until fully cooked.

Let rest for 5 minutes before slicing.

Make the Tomato Salad:

Tosstomatoes, onions, herbs, olive oil, vinegar or lemon juice, salt, and pepper. Let sit for a few minutes to develop flavor.

Assemble the Plate:

Serve a scoop of rice, top with sliced grilled chicken, tomato salad, and fresh avocado.

Garnish with herbs or a drizzle of olive oil or dressing.