Rice Bowl

• 120 g cooked brown rice (or cooked white rice)
• 120 g skinless, boneless chicken breast, raw
• 80 g canned tuna in water, drained
• 100 g fresh spinach (or frozen spinach, thawed and squeezed dry)
• 1 tsp olive oil (5 ml)
• 1 clove garlic, minced (or ½ tsp garlic powder)
• ¼ tsp salt, plus more to taste
• ¼ tsp black pepper

Lemon-Dijon Dressing

• 2 tbsp lemon juice (30 ml)
• ½ tsp Dijon mustard
• ¼ tsp chili flakes, optional
• Pinch of black pepper

1. 1

   Prepare the rice: Cook or reheat the rice until hot. Transfer to a serving bowl and set aside.

2. 2

   Cook the chicken: Pat the chicken dry and season both sides with the salt and black pepper. Heat the olive oil in a nonstick skillet over medium heat. Add the chicken and cook for about 4–6 minutes per side, depending on thickness, until golden and the thickest part reaches 74°C / 165°F. Transfer to a plate and rest for 3 minutes, then slice.

3. 3

   Cook the spinach: Reduce the heat to medium-low. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Add the spinach and sauté for 1–2 minutes, stirring frequently, until wilted and heated through. If using frozen spinach, cook until excess moisture has evaporated.

4. 4

   Make the dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, chili flakes, and a pinch of black pepper.

5. 5

   Assemble the bowl: Spoon the rice into the serving bowl. Arrange the spinach, sliced chicken, and drained tuna over the rice.

6. 6

   Finish and serve: Drizzle the lemon-Dijon dressing over the bowl. Taste and adjust with additional lemon juice, pepper, or a small pinch of salt if desired. Serve immediately.