Start by preparing the rice. In a pot, combine 1 cup of rice with 2½ cups of water and a pinch of salt. Bring it to a boil over medium heat, then reduce the heat to a low simmer. Cover the pot with a lid and allow the rice to cook for about 10 minutes, or until all the water is absorbed and the rice is tender. Alternatively, you can use a rice cooker for a more hands-off approach.

While the rice is cooking, steam or boil the broccoli until it becomes bright green and just tender—about 3 to 4 minutes. Avoid overcooking to preserve its slight crunch and nutritional value.

If your chicken breasts are thick, slice them in half horizontally to make thinner cutlets for faster, more even cooking. Season both sides with salt, black pepper, and a generous sprinkle of lemon pepper.

Heat a grill pan over medium-high heat and lightly coat it with oil. Place the chicken on the hot pan and grill for 5 to 7 minutes on one side, or until golden brown. Flip the chicken and cook the other side until it’s fully cooked through and the internal temperature reaches 165°F. Let the grilled chicken rest for a few minutes before slicing into strips.

Prepare the fresh components while the chicken rests. Rinse and dry the lettuce and basil leaves. Peel and slice the avocado. Arrange the red onion and cucumber into thin slices.

To assemble your bowl, start by placing the lettuce and basil on one half of the plate or bowl. Add the cucumber, red onion, and avocado over the greens. On the other half, spoon in the cooked rice and drained chickpeas. Lay the sliced grilled chicken alongside, and add a few broccoli florets to complete the bowl.

Sprinkle a bit of salt, black pepper, and extra lemon pepper over the avocado and salad for a bright, tangy finish. Serve with a dollop of tomato salsa or your favorite sauce on the side for added flavor.

Enjoy this colorful and nourishing lunch bowl, packed with protein, fiber, and fresh, crisp textures.