Bacon and Tomato Chicken Rice Bowl

1. Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side or until cooked through. Remove the chicken from the skillet and let it rest on a cutting board before slicing into strips.

2. In the same skillet, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

3. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

4. While the rice is cooking, in a separate non-stick skillet, fry the eggs to your desired doneness.

5. Once the rice is cooked, fluff it with a fork and divide it between two bowls. Top each bowl with sliced chicken, crispy bacon, halved cherry tomatoes, and a fried egg.

6. Garnish with chopped parsley and season with additional salt and pepper if needed.

- You can add some chopped avocado or a drizzle of hot sauce for added flavor.

- Feel free to customize the protein by using turkey bacon or tofu for a vegetarian option.

- This dish can be easily doubled to serve more people. Just adjust the ingredient quantities accordingly.