1) Prep the steak

Slice the cooked filet mignon into strips or cubes. Season lightly with salt and pepper.

2) Warm the rice

Heat the cooked rice in a skillet or microwave until hot.

3) Wilt the spinach

In a nonstick skillet, add 1 tsp olive oil.

Toss in spinach and cook for 1–2 minutes until just wilted.

Season with salt and a squeeze of lemon juice.

4) Assemble the bowl

Place the rice as the base.

Add wilted spinach on one side, steak slices on the other.

Spoon hummus in the center.

Garnish with paprika or parsley if desired.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving).

"Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.

Can add spinach in after mixing so it doesn't get soggy.

Can exclude vinegar if you prefer to not have it."

Brown beef

Add garlic + gochujang

Stir in soy sauce

Add greens to wilt

Mix in noodles

1) Mix together lemon juice, olive oil, salt, pepper and garlic powder to make your lemon pepper marinade. Add in your chicken breast (flatten/tenderize first) and let marinate for 30 minutes

2) Rinse rice in a mesh strainer under cold water for 2 minutes, then combine with 480g of water and 30g of butter and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 15 minutes. Remove from heat, keep covered, and let sit another 10 minutes to cook rice.

3) Cook chicken in a pan over medium high heat - flip every 1-2 mins until cooked through

4) Place all sauce ingredients in a blender and blend until completely smooth. Once chicken is done cooking, remove from pan, turn heat to lowest setting, and juice half a lemon to deglaze. Pour over your sauce (make sure the pan isn't too hot) and simmer for a few minutes until slightly thickened

5) Separate your rice in to 5 equal servings, top with sliced chicken and pour over your sauce

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Garlic Powder (0.2 tsp).