Step 1

Preheat your oven to 375 °F. Pound the chicken breast so that they are all of even thickness. Drizzle over 1 tbsp of oil, salt, pepper, and garlic powder.

Step 2

Lay out the chicken on a sheet pan and roast for 20 minutes or until the internal temperature has maintained 155℉ for 2 minutes.

Step 3

Chop your onion into thin slices.

Step 4

Heat a large skillet over medium high heat and add 1 tbsp of oil.

Step 5

Add the onions and cook them for roughly 8-10 minutes to caramelize them. Salt them early to help them cook faster. You can also drizzle over some water to encourage the onions to caramelize faster.

Step 6

To a rice cooker or a pot, add in the lentils and rice. Rinse until the water runs clear then add about 2½[/adjustable cups (600g) of water.

Step 7

Once the onions are all golden brown and fragrant, pour them into the rice, mix, and cook until the rice and lentils are softened and finished.

Step 8

How you plan to eat this meal will dictate how you plate it up. If you need to travel with the meals, you should put the lettuce and a ramekin of dressing into each container. I eat these at home so I'll add the lettuce and dressing right before I eat the meals.

Step 9

Divide the rice and chicken evenly between the dishes. Each container gets about 1 cup or 50g of lettuce and 2 tbsp or 30 grams of dressing. I also dress the lettuce with 10-15g of vinegar.

Step 10

For reheating, remove the dressing and lettuce and microwave the rice and chicken until warmed. Construct your bowls with everything together.