Grilled Chicken Rice Bowl

Instructions

Step 1. In a bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon juice.

Step 2. Coat the chicken breasts with the marinade and let them rest for at least 20 minutes.

Step 3. Preheat a grill pan or outdoor grill to medium-high heat.

Step 4. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Step 6. In a small bowl, mix together the Greek yogurt, lemon juice, parsley, dill, garlic, salt, and black pepper.

Step 7. Add water a little at a time if a thinner consistency is desired.

Step 8. Warm the cooked jasmine rice and stir in the butter, salt, and chopped parsley.

Step 9. Arrange the lettuce around the edges of serving bowls.

Step 10. Spoon the rice into the center of each bowl.

Step 11. Add the sliced grilled chicken over the rice.

Step 12. Arrange the avocado slices and cherry tomatoes around the bowl.

Step 13. Drizzle or serve the herb yogurt sauce alongside the chicken and rice.

Step 14. Garnish with additional chopped parsley.

Step 15. Serve immediately and enjoy.

Storage and Reheating Tips

Store the chicken, rice, vegetables, and sauce separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and rice in the microwave or a skillet until warmed through.

Add a splash of water to the rice when reheating to keep it soft and fluffy.

Store avocado separately when possible and slice fresh before serving.

Keep the herb yogurt sauce refrigerated and use within 3 days for the best flavor and freshness.