This two-serving bowl combines seasoned skillet chicken, mixed greens, avocado, tomatoes, cucumber, and cooked rice. A Greek yogurt, lemon, and garlic dip is served on the side.
Ingredients
Chicken
- 2 boneless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Salad and rice
- 2 cups mixed greens
- ½ avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cucumber, sliced
- 1 cup cooked white rice
Dip
- ¼ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt to taste
Prepare the Bowl
- Rub the chicken with olive oil, paprika, garlic powder, salt, and pepper. Marinate for 10 minutes.
- Cook in a skillet over medium heat for an estimated 5–6 minutes per side, until the thickest part reaches 165°F (74°C). Rest briefly, then slice.
- Mix the yogurt, lemon juice, garlic powder, and salt until smooth.
- Arrange the greens, avocado, tomatoes, and cucumber on two plates. Add the chicken.
- Pack the cooked rice into a small bowl and invert it onto each plate to form a mound.
- Add the dip on the side. Drizzle the salad with a little olive oil or a preferred dressing if desired.
Treat the skillet time as an estimate and use the thermometer reading to confirm the chicken is ready.
