Begin by seasoning the chicken breasts generously with salt and freshly cracked black pepper. In a skillet set over medium heat, drizzle in 1 tablespoon of olive oil. Once the oil shimmers, place the chicken breasts in the pan. Cook for approximately 6–8 minutes per side, or until the outside is golden and the center is cooked through with no pink remaining. Set aside to rest for several minutes before slicing into strips.

While the chicken is resting, prepare the microwavable rice and quinoa mix according to the package instructions. Gently knead the pouch to loosen the grains, then tear open the vents on both sides. Microwave for 90 seconds, taking care as the pouch will be hot once heated.

In a large bowl, toss together the warm rice and quinoa blend with the salad greens, diced bell pepper, diced cucumber, thinly sliced red onion, and chopped parsley. Mix until the vegetables are evenly distributed.

In a separate small bowl, whisk together the remaining tablespoon of olive oil, the juice of one lemon, and the balsamic vinegar. Add a pinch of salt and black pepper to enhance the flavor. Pour the dressing over the salad mixture and toss until everything is evenly coated.

Top the assembled salad with the sliced chicken breasts. For extra flavor and texture, you may add toppings like crumbled feta cheese, creamy avocado slices, or sweet cherry tomatoes.

Spoon the finished salad into individual bowls and serve right away for a fresh, wholesome, and satisfying meal.