Chicken and rice protein bowl with grilled veggies

Cut the zucchini into half-moons, the bell pepper into strips and the red onion into thin slices. Cut the chicken (120 g) into small cubes, about 1 cm, so it cooks fast and all the way through.

Put the 70 g of basmati rice in a strainer and rinse it under cold water until the water is almost clear.

Tip the rice into the saucepan with about 1.5 times its volume of water and 1 pinch of salt. Bring to a boil, cover, turn down to very low and cook for 15 min, then turn off the heat and let it swell, covered, for 5 min.

While the rice cooks, heat 4 tbsp of olive oil in the skillet over high heat. Brown the zucchini, bell pepper and onion for 8 to 10 min, stirring now and then, then move them to the plate and set aside.

Add 3 tbsp of olive oil to the same skillet over medium-high heat. Cook the chicken cubes for 6 to 8 min, flipping them, with salt and pepper, until they're white and golden all over, no pink, with clear juices.

Fluff the rice with a fork or spatula to separate the grains.

Split the rice between the 2 bowls and add the grilled veggies and the chicken. Drizzle each bowl with half of the remaining 3 tbsp of olive oil, then add pepper.