Rice with Chicken and Poached Egg

Step 1

Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp of the olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Rest, then slice.

Step 2

Meanwhile, rinse the 1 cup rice and cook according to package directions with a pinch of salt until tender, about 15-18 minutes.

Step 3

In a small pot, bring 2 cups water to a gentle simmer. Crack each of the 2 eggs into a cup, then slide into the water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

Step 4

In the same skillet, add the remaining 1 tbsp olive oil and the 2 minced garlic cloves. Sauté for 1 minute until fragrant. Add the 1 cup green beans and cook until bright green and crisp-tender, about 4-5 minutes.

Step 5

Dice the 1 tomato and chop the 0.25 cup parsley. Stir them into the green beans and cook for 1 minute more, just to warm through.

Step 6

To serve, divide the rice between two bowls. Top with sliced chicken, the tomato-green bean mixture, and a poached egg on each. Sprinkle with extra parsley if desired.

Step 7

Serve immediately, breaking the yolk to sauce the rice.