Smoky Paprika Chicken & Greek Yogurt Rice Bowl

Ingredients

• 2 small boneless skinless chicken breasts
• 1 cup cooked brown rice
• 1/2 cup plain Greek yogurt (nonfat)
• 1 small cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

Instructions

1. Pound chicken breasts lightly if needed for even thickness. Rub both sides with olive oil, smoked paprika, garlic powder, salt, and black pepper.
2. Heat a nonstick pan on medium-high, then cook chicken for about 5-6 minutes per side or until cooked through and golden. Let rest and slice thickly.
3. In a bowl, stir together Greek yogurt, lemon juice, and half the parsley for a quick sauce.
4. Divide warm cooked brown rice between two bowls. Top each with sliced chicken, diced cucumber, tomatoes, and a big dollop of the yogurt sauce.
5. Garnish with remaining parsley and serve immediately.

Nutrition values are approximate and may vary based on exact brands and measurements.

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.