# What You’ll Need:
→ Protein
01 - 1 lb 5 oz boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
→ Rice
07 - 1 1/4 cups long-grain white or brown rice
08 - 2 cups water
09 - 1/4 teaspoon salt
→ Garlic Yogurt Sauce
10 - 1 cup plain Greek yogurt
11 - 2 garlic cloves, finely minced
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil
14 - 1/4 teaspoon salt
15 - 1 tablespoon chopped fresh parsley
→ Toppings (Optional)
16 - 1 small cucumber, diced
17 - 1 small carrot, grated
18 - 2 tablespoons toasted pumpkin seeds
19 - Fresh herbs (parsley or cilantro), to taste
# How to Make It:
01 - Rinse the rice under cold running water until the water runs clear. In a medium saucepan combine the rinsed rice, 2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes for white rice or 30–35 minutes for brown rice, until tender and the water is absorbed. Remove from heat and fluff with a fork.
02 - In a bowl toss the chicken pieces with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.
03 - Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken in a single layer and cook 6–8 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Remove from the pan and let rest 2 minutes.
04 - Combine Greek yogurt, minced garlic, lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and chopped parsley in a small bowl. Stir until smooth and adjust seasoning to taste.
05 - Divide the cooked rice among four bowls, top with the cooked chicken, spoon or drizzle the garlic yogurt sauce over the chicken, and finish with desired toppings such as diced cucumber, grated carrot, toasted pumpkin seeds and fresh herbs.
06 - Serve immediately while the chicken and rice are warm.
