# What You’ll Need:
→ Protein
01 - 250 g skinless chicken breast, cut into bite-sized pieces
02 - 1 tsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Rice
07 - 100 g (1/2 cup) uncooked jasmine or basmati rice (light or reduced-calorie if available)
08 - 200 ml water
09 - Pinch of salt
→ Vegetables
10 - 1 small cucumber, diced
11 - 1 medium carrot, julienned
12 - 1/2 red bell pepper, sliced thin
13 - 2 spring onions, sliced
14 - 1 handful baby spinach leaves
→ Sauce (optional, for added flavor and protein)
15 - 75 g non-fat Greek yogurt
16 - 1 tsp lemon juice
17 - 1/2 tsp dried dill
18 - Salt and pepper to taste
# How to Make It:
01 - Rinse the rice under cold water. In a small saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then cover and simmer over low heat for 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a bowl, toss chicken pieces with olive oil, garlic powder, paprika, salt, and pepper. Heat a non-stick skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Set aside.
03 - While the chicken cooks, wash and cut all vegetables as described.
04 - In a small bowl, mix Greek yogurt, lemon juice, dried dill, and a pinch of salt and pepper.
05 - Divide cooked rice between two bowls. Top each with half the chicken, arranged vegetables, and a handful of spinach. Drizzle with yogurt sauce or serve on the side.
06 - Serve immediately, optionally garnished with extra spring onions or herbs.
