Grilled Chicken Rice Bowl

Ingredients

• 200g chicken breast
• 150g cooked basmati rice
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped

Instructions

1. 1

   Marinate chicken breast in olive oil, garlic, oregano, salt, and pepper for 10 minutes.

2. 2

   Grill chicken on a medium-high pan or grill for 6–7 minutes per side until cooked through.

3. 3

   Rest chicken for 5 minutes, then slice against the grain.

4. 4

   Serve chicken over basmati rice, drizzle with lemon juice, and garnish with parsley.

Nutrition Notes

Chicken breast is one of the leanest animal protein sources at roughly 31g protein per 200g. Paired with basmati rice — a low-GI carbohydrate — this bowl delivers a steady energy release ideal post-training. Olive oil adds monounsaturated fats to support hormone production.

Tips

• →Cook a double batch of chicken and rice on Sunday for easy weekday meals.
• →Use a meat thermometer — internal temp should reach 74°C (165°F).
• →Swap basmati for cauliflower rice to cut carbs by ~40g if cutting.