Ingredients: (Serves 2)
For the Chicken: 2 boneless chicken breasts , 1 tbsp olive oil , 1 tsp paprika , 1 tsp garlic powder , salt & pepper to taste
For the Salad: 2 cups mixed greens , 1/2 avocado (sliced) , 1/2 cup cherry tomatoes (halved) , 1/4 cucumber (sliced)
For the Rice: 1 cup cooked white rice
For the Dip: 1/4 cup Greek yogurt , 1 tbsp lemon juice , 1 tsp garlic powder , salt to taste
Instructions:
Prepare the Chicken: Rub the chicken with olive oil, paprika, garlic powder, salt, and pepper. Let it marinate for 10 minutes. Grill on a skillet over medium heat for 5-6 minutes per side until cooked through. Slice into strips.
Make the Dip: In a small bowl, mix Greek yogurt, lemon juice, garlic powder, and a pinch of salt. Stir until smooth and set aside.
Assemble the Salad: On a plate, arrange the mixed greens, avocado slices, cherry tomatoes, and cucumber. Top with the grilled chicken strips.
Shape the Rice: Pack the cooked rice into a small bowl, then invert it onto the plate to create a molded shape.
Serve: Add a dollop of the creamy dip on the side. Drizzle the salad with a little olive oil or your favorite dressing if desired.
This vibrant bowl combines lean protein, fresh veggies, and a tangy dip for a balanced meal that’s as delicious as it is healthy. Enjoy!