Flight Pantry

It’s a public holiday here today. The pace slowed down, no alarm clocks were needed, and there was finally time to cook without rushing — the kind of meal that deserves a proper plate, fresh ingredients, and zero stress. Holidays are perfect reminders of how good it feels to eat well, at home, with just a little love and attention. No fuss, just real food, made simply and beautifully.

That’s exactly what happened in my kitchen today. This recipe brings together everything I crave on a day off: juicy grilled chicken, fragrant wild rice, sautéed broccoli and mushrooms, and a crunchy fresh salad with sunflower seeds. It’s colourful, balanced, satisfying — and it looks like something straight from a cosy café. Best of all? It’s ready in under an hour and serves four generously. Perfect for anyone who wants to eat well without complications.

If you’re also off today, take the opportunity to try this meal — or save it for the weekend. It tastes like a pause.

Serves 4

Ingredients:

For the chicken and vegetables:

• 4 chicken breasts (about 150–180 g each)

• 1 tbsp olive oil

• 1 garlic clove, finely chopped

• 1 tsp dried herbs (thyme, oregano, or Herbes de Provence)

• Salt and pepper to taste

• 1 head of broccoli, cut into florets

• 100 g fresh mushrooms, sliced

• 1 small onion, thinly sliced

• 1 tbsp olive oil for sautéing

For the rice:

• 200 g wild rice (or a mix of wild and basmati rice)

• About 600 ml water

• Salt to taste

For the salad:

• 150 g baby spinach or lamb’s lettuce

• 2 medium carrots, thinly sliced

• 2 tbsp sunflower seeds

• 1 tbsp balsamic or apple cider vinegar (optional)

• 2 tbsp olive oil

• Salt and pepper to taste

Preparation:

1. Start with the rice, since it cooks while you prep everything else. Rinse it under cold water. Place it in a pot with about 600 ml of water and a pinch of salt (check package instructions). Bring to a boil, then reduce to medium-low heat, cover, and let it simmer for 10–12 minutes until tender. Turn off the heat, leave it covered for 2 more minutes, then fluff with a fork.

2. Meanwhile, season the chicken with olive oil, chopped garlic, dried herbs, salt, and pepper. Let it sit while you prepare the vegetables.

3. Sauté the vegetables: Heat 1 tbsp of olive oil in a large frying pan. Add the mushrooms, broccoli, and sliced onion. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until they’re golden, tender, but still have a bite. Set aside.

4. Grill the chicken in a pan or on a grill for about 6–7 minutes per side, depending on thickness, until fully cooked and nicely browned. Let it rest for 2 minutes before slicing.

5. Make the salad: Combine the greens, carrot slices, and sunflower seeds in a bowl. Dress with olive oil, vinegar (optional), and a pinch of salt and pepper. Toss gently.

6. Plate everything with care: Arrange the grilled chicken with the sautéed broccoli and mushrooms, a scoop of fluffy rice, and the fresh salad. A simple, vibrant, and wholesome plate that looks as good as it tastes.