Light Leftover Chicken Lunch - cooking recipe

Ingredients

water
1 cup jasmine rice
1/4 cup dry lentils
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 tablespoons soy sauce, or more to taste
3/4 cup frozen peas
1 cup cubed cooked chicken
1 dash ground cinnamon, or more to taste
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground black pepper
2 teaspoons minced fresh ginger, or more to taste

Preparation

Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.
Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.
Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.
Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger; toss until evenly distributed.