Chicken Protein Bowl

📝 Ingredients

• 100 g basmati or brown rice
• 120 g chicken breast
• ½ very ripe avocado
• 1 small carrot
• A handful of cherry tomatoes (6–8)
• 100 g 0% fat Greek yogurt
• ½ lemon (juice + zest)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tbsp olive oil
• Salt, pepper, fresh herbs (cilantro or chives)

🍴 Utensils

• Saucepan or rice cooker
• Frying pan
• Serving bowl
• Small bowl for the sauce
• Peeler or grater

📖 Steps

1. Rinse the rice under cold water until the water runs clear. Cook according to the instructions, adding a pinch of salt and ½ tsp turmeric for color. Let rest covered for 5 min after cooking.
2. Lightly flatten the chicken breast between two sheets of plastic wrap so it cooks evenly. Season with salt, pepper, paprika and a drizzle of oil.
3. Cook the chicken over high heat for 3–4 min per side until nicely golden. Make sure it's no longer pink in the center, let rest for 3 min, then slice on the diagonal.
4. Prep the vegetables: peel and julienne the carrot, halve the cherry tomatoes, slice the avocado and squeeze lemon over it to prevent browning.
5. Make the sauce: mix the Greek yogurt, lemon juice and zest, garlic powder, salt and pepper. Adjust the acidity to taste.
6. Assemble the bowl, keeping the colors separate: rice on one side, chicken in the middle, vegetables all around. Pour the sauce generously over the top.
7. Finish with chopped fresh herbs and a drizzle of olive oil. Serve immediately, or cover and refrigerate for up to 24h for meal prep.