Daily Recipes

🛒 Ingredients:

For the chicken:

• 1 to 1.5 lbs boneless, skinless chicken breast or thighs

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 garlic cloves, minced

• 1 tsp paprika

• 1/2 tsp cumin

• Salt & pepper to taste

For the yogurt sauce:

• 1/2 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1 tbsp chopped fresh dill or parsley (optional)

• Salt & pepper to taste

For the bowls:

• 2 cups cooked rice (white, brown, jasmine, or even cauliflower rice)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced or sliced

• 1/2 red onion, thinly sliced

• 1/2 cup shredded carrots or chopped bell pepper

• 1 avocado, sliced (optional)

• Fresh greens (spinach, arugula, or lettuce)

• Optional toppings: feta cheese, olives, chopped herbs, chili flakes

🔥 Instructions:

1. Marinate the chicken:

   • In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper.

   • Add chicken and coat well. Marinate for at least 30 minutes (up to overnight in the fridge).

2. Grill the chicken:

   • Heat a grill or grill pan over medium-high heat.

   • Cook chicken for 5–7 minutes per side, or until fully cooked (165°F internal temp).

   • Let rest for a few minutes, then slice.

3. Make the yogurt sauce:

   • Whisk together yogurt, lemon juice, olive oil, garlic, and herbs. Season with salt and pepper.

   • Chill until ready to use.

4. Assemble the bowls:

   • Start with a base of rice.

   • Add a handful of fresh greens, then layer on sliced grilled chicken and your chopped veggies.

   • Drizzle generously with yogurt sauce.

   • Top with extras like avocado, feta, or herbs.

🥗 Pro Tips:

• Meal prep: Make extra chicken and sauce for easy lunches.

• Swap idea: Use quinoa instead of rice for added protein.

• Vegetarian? Sub grilled halloumi or chickpeas for the chicken.

Let me know if you want a spicy version or one with a Mediterranean twist!