Grilled Chicken and Hummus Fit Bowl

Wash the basmati rice until the water runs clear and drain. Add 1 tablespoon of olive oil to a small pot, add the rice, and sauté lightly for 1-2 minutes. Add 2 cups of hot water and 1/2 dessert spoon of salt, then cover. Cook on low heat for approximately 12-15 minutes until the water is absorbed, then remove from the heat and let it rest.

Cut the chicken breast into julienne or strips. In a mixing bowl, marinate by combining with 1 tablespoon of olive oil, black pepper, thyme, and 1/2 dessert spoon of salt. Heat a cast iron skillet thoroughly over high heat and cook the chicken slices on both sides for 6-8 minutes until they turn golden yellow.

Separate the broccoli florets into small pieces and boil in salted boiling water for 3 minutes, then immediately remove and drain in cold water to preserve their color. Grate the carrot with the coarse side of the grater, and slice the cucumber and avocado into thin strips. Cut the dried apricots into thin long pieces.

To prepare a smooth hummus, process the cooked chickpeas, tahini, lemon juice, cumin, a pinch of salt, and 2 tablespoons of warm water in a food processor. Blend until a creamy consistency is achieved.

Place the raw almonds in an oil-free and dry pan. Sauté over medium heat for approximately 2-3 minutes, stirring constantly, until they lightly change color and release their aromatic oils, then remove from the heat.

Distribute the rested basmati rice at the bottom of the service bowls. Arrange the grilled chicken slices, the fresh hummus you prepared, the boiled broccoli, edamame, grated carrot, and cucumber and avocado slices side by side on top. Serve by adding the roasted crunchy almonds and chopped dried apricots on the very top.