Lemon Chicken and Rice Bowl with Zucchini

Instructions

1. 1

   Rinse 70 g basmati rice under cold water until it runs clear. Put it in the small saucepan with 120 ml water and a pinch of the salt. Bring to a boil, then cover and simmer on low until the water is absorbed and the rice is tender, about 12 minutes. Take it off the heat and let it stand, covered, for 5 minutes, then fluff with a fork.

   ~17 min

   Why? Technique
2. 2

   While step 1 cooks

   While the rice cooks, cut 150 g chicken breast into 2 cm pieces and season with 0.25 tsp salt, the 0.25 tsp black pepper, 0.5 tsp paprika, 0.25 tsp cumin and 0.5 tsp oregano. Slice the zucchini into 1 cm half-moons, cut the bell pepper into 2 cm pieces, halve the cherry tomatoes, finely chop the onion and mince the garlic.

   ~8 min

   Why?
3. 3

   Heat 1 tbsp olive oil in the large non-stick pan over medium-high. Add the chicken in a single layer and sear until golden and cooked through to 74°C/165°F, about 6 minutes, turning once. Transfer the chicken to a plate.

   ~6 min

   Why? Chef's tip Technique
4. 4

   Add the onion to the same pan and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the zucchini and bell pepper and cook until just tender and lightly browned, about 5 minutes.

   ~9 min

5. 5

   Return the chicken to the pan with the cherry tomatoes and the remaining 0.25 tsp salt. Toss for 1 minute to warm through and coat everything in the pan juices.

   ~1 min

   Why?
6. 6

   Zest the lemon, then squeeze 1 tbsp juice into a small bowl. Stir in 3 tbsp Greek yogurt and the lemon zest. Spoon the rice into a bowl, top with the chicken and vegetables, drizzle over the yogurt dressing and scatter with 2 tbsp chopped fresh parsley.

   ~3 min

   Why?