Grilled Chicken Rice Bowl with Garlic Yogurt Sauce

Instructions

1️⃣ Marinate & Cook the Chicken

1. Pat the chicken dry and place it in a bowl or resealable bag. Add olive oil, paprika, garlic powder, salt, and pepper. Rub to coat the chicken evenly with the marinade.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown.
3. Transfer to a cutting board and let rest for 5 minutes before slicing thinly. This ensures the juices stay inside the meat.

2️⃣ Make the Garlic Yogurt Sauce

1. In a small bowl, mix together the Greek yogurt, minced garlic, lemon juice, parsley, salt, and pepper until smooth and creamy.
2. Adjust seasoning to taste — for extra zest, add a touch more lemon juice.
3. Chill the sauce in the refrigerator while assembling the bowls.

3️⃣ Assemble the Rice Bowls

1. Start with a base of warm, fluffy basmati rice in each serving bowl.
2. Arrange lettuce leaves, cherry tomatoes, cucumber slices, and red onion around the edges for a fresh, colorful presentation.
3. Add the sliced grilled chicken on top of the rice.
4. Drizzle generously with the garlic yogurt sauce and sprinkle with extra parsley for a bright finish.

Serving Suggestions