Chicken and Natural Rice Bowl

Rinse the rice and boil it in 450 ml of salted boiling water. Cook for 25-30 minutes, then let it rest for a bit. Drain excess water if necessary.

Season the chicken breast with salt and pepper, then fry it in a non-stick pan over medium heat for 15-20 minutes, turning it a few times until thoroughly cooked. Let the meat rest, then cut it into slices.

In a deep bowl or a high-rimmed plate, arrange the salad leaves and cooked rice. Add the corn, beans, sliced radishes, and chicken slices.