Instructions
Step 1. In a bowl, combine the chicken strips with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 2. Cover and marinate for 15 to 30 minutes.
Step 3. Heat a grill pan or skillet over medium-high heat.
Step 4. Cook the chicken strips for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 5. Remove the chicken from the heat and allow it to rest for 5 minutes.
Step 6. Prepare the rice according to package directions if not already cooked.
Step 7. Stir the butter and salt into the hot rice and fluff with a fork.
Step 8. Heat the butter in a nonstick skillet over medium heat.
Step 9. Crack the eggs into the skillet and cook until the whites are set and the yolks remain sunny and slightly runny.
Step 10. Season the eggs lightly with salt and black pepper.
Step 11. Arrange the rice on a serving plate.
Step 12. Place the grilled chicken strips on one side of the rice.
Step 13. Add the sunny-side-up eggs alongside the rice.
Step 14. Arrange the avocado slices and onion rings around the plate.
Step 15. Sprinkle fresh parsley over the eggs, chicken, and rice.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store the chicken and rice in airtight containers in the refrigerator for up to 4 days.
For best quality, cook the eggs fresh when serving rather than storing them.
Keep avocado and onion separate and slice fresh before serving.
Reheat the chicken and rice in the microwave or a skillet until thoroughly warmed.
This meal is excellent for meal prep; simply pack the chicken and rice separately and add fresh toppings when ready to eat.
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