Cook the rice according to the package instructions. Once done, fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and fully cooked through. Remove from the skillet and set aside.
In a mixing bowl, combine your favourite Sardo Bruschetta, cubed mozzarella, and arugula. Drizzle with olive oil and toss gently to combine.
Divide the cooked rice evenly among four bowls. Top each bowl with the cooked chicken. Then, spoon the bruschetta mixture over the chicken and rice.
Drizzle a little balsamic glaze over each bowl for added flavour.
Serve while warm and enjoy your delicious Bruschetta Bowls!