Start by gathering all your ingredients, giving everything a rinse, and chopping the vegetables as needed. Having everything at your fingertips is essential. Trust me; it makes cooking so much smoother.

In a medium saucepan, bring the chicken stock to a boil. Once boiling, add the instant rice. Stir, cover, and remove from heat. Let it stand for about five minutes, allowing the rice to absorb the liquid. Fluff it with a fork afterward.

While your rice cools, heat the olive oil in a skillet over medium heat. Toss in the diced onion and bell peppers. Sauté them until they’re soft and fragrant—about 4-5 minutes. You want to coax out that sweetness.

Once the veggies are ready, add them to the rice along with the thawed corn, peas, and grilled chicken strips. Stir everything together gently.

Sprinkle in the spices — oregano, sage, sea salt, black pepper, garlic powder, and drizzle with lemon juice. Mix well. You can adjust the seasoning to your liking.

Once it’s all combined, serve hot in bowls and optionally garnish with a sprig of parsley or some shredded cheese for that extra flair.