Steps
1. Rinse the basmati rice under cold water until the water runs clear.
2. In a small bowl, steep saffron threads in 1 tablespoon of warm water for about 5 minutes.
3. In a saucepan, combine the rinsed rice, saffron water, and 1 cup of water. Add a pinch of salt and bring to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
5. While the rice is cooking, season the chicken breast with olive oil, salt, and pepper. Grill the chicken over medium heat for about 6-7 minutes on each side or until fully cooked.
6. Remove the chicken from the grill and let it rest for a few minutes before slicing.
7. In a bowl, layer the saffron rice, top with grilled chicken, and add diced bell peppers and cucumber.
8. Drizzle with lemon juice and sprinkle with fresh parsley before serving.