Chicken Bowl with Brown Rice

Wash the brown rice thoroughly and cook in approx. 450 ml boiling salted water for 25–30 minutes. Then let it rest briefly and drain any excess water.

Season the chicken breast with salt and pepper. Fry in a coated pan over medium heat for approx. 15–20 minutes until golden brown, turning several times. Let the meat rest briefly, then cut into strips.

Arrange the mixed greens and cooked rice in deep plates or bowls first. Distribute corn, kidney beans, sliced radishes, and the chicken strips on top. Sprinkle with sesame seeds, drizzle with fresh lemon juice, and serve with a dollop of sour cream.