Weekly Recipe
Chicken Breast Bowl
Ingredients (serves 2‑3)
1 lb chicken breast (about 2 breasts)
1 cup white rice (uncooked)
1 cucumber, thinly sliced
1 Tbsp oil (vegetable or any cheap cooking oil)
Salt, pepper, garlic powder (optional) – about ½ tsp each
Optional dressing: soy sauce, lemon juice, or a pinch of sugar mixed with a splash of water – 2 Tbsp
Instructions
1. Heat oil in a skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Cook 5‑6 min per side until golden and internal temperature reaches 165 °F. Remove and let rest, then slice.
2. While chicken cooks, rinse rice and combine with 2 cups water in a pot. Bring to a boil, cover, lower heat, and simmer 15‑18 min until water is absorbed.
3. Slice the cucumber into thin rounds or half‑moons.
4. Assemble each bowl: base of rice, top with sliced chicken, cucumber, and drizzle dressing if using.
5. Serve immediately.
Low‑cost tips – buy chicken breasts on sale and freeze portions, use store‑brand white rice, and a simple soy‑lemon dressing costs pennies. One skillet and a pot are all you need. Enjoy!