Chicken Bowl

Rinse the rice and pour into 450 ml of boiling salted water. Cook for 25-30 minutes. Then let it stand for a while. Drain any excess water.

Season the chicken breasts with salt and pepper and pan-fry them over medium heat in a non-stick pan. Fry for approximately 15-20 minutes, turning the meat several times during this time. Once the breasts are cooked through, set them aside to rest. Then slice them.

Place lettuce leaves, cooked rice into a deep-rimmed plate and add corn, beans, sliced radishes, and chicken meat. Sprinkle with sesame seeds and drizzle with lemon juice. Serve with sour cream.