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Coat the chicken in olive oil, garlic powder, paprika, herbs, salt, pepper, and lemon juice. Grill or pan-sear over medium-high heat for 4–5 minutes per side until golden and fully cooked.
2️⃣ Cook the Rice:
Rinse the rice under cold water. In a small pot, bring 1 cup of water and a pinch of salt to a boil. Add rice, reduce heat, cover, and simmer for 12–15 minutes. Fluff with a fork.
3️⃣ Prepare the Salad:
Arrange chopped romaine, halved cherry tomatoes, and sliced avocado on a plate.
4️⃣ Assemble the Plate:
Place grilled chicken on the left, a neat scoop of rice in the center-bottom, and the salad on the right. Keep the layout clean and structured.
5️⃣ Serve Fresh:
Optional: drizzle the salad with lemon juice or olive oil before serving.
Serving and Storage Tips:
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