Lentil, rice and grilled chicken protein bowl

Peel the onion and chop it finely. Peel and mince the garlic. Cut the zucchini into small cubes and grate the carrot or cut it into thin rounds.

Rinse the 170 g of rice, then tip it into the saucepan with about 300 ml of salted water. Cover, bring to a boil, turn down to low and cook until the water is absorbed.

Cut the 300 g of chicken breasts into strips. Toss them with the cumin, paprika, salt, pepper and half the olive oil.

Heat the skillet over medium-high heat and sear the strips. Cook them, flipping, until they're golden with no pink in the middle (74 °C), then set them aside.

In the same skillet, add the rest of the oil and cook the onion and carrot over medium heat. Add the zucchini and garlic, then keep cooking, stirring. Season with salt and pepper.

Open the can, drain it and rinse the lentils in the colander. Weigh out about 400 g of lentils, which is half the drained can. Add them to the veggies in the skillet and warm them through, stirring.

Split the rice between two bowls, add the lentils and veggies, then lay the chicken strips on top.