| Prep Time | 30 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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Ingredients
- 2 lbs Chicken Breast
- 4 tbsp Garlic Fresh
- 2 tbsp Onion Powder
- 3 tbsp Parsley
- 2 tbsp Paprika
- 3 tsp Salt
- 2 tsp Black Pepper
- 2 tbsp Cumin
- 2 each Lemon Juice and Zest
- 1 cup Greek Yogurt
- 1 tbsp Light Mayonaise
- 2 tsp Hot Sauce
- 1 each Cucumber Large
- 2 each Tomato
- 1 1/2 cup Basmati Rice
- 1 1/4 tsp Tumeric
Ingredients
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Instructions
- **The Rice:** Rinse the rice in cold water until the water runs clear. Drain and set aside. In a medium pot, heat the 1 tbsp olive oil over medium heat. Add the 1/2 each Yellow Onion and saute until soft and translucent, about 5 minutes. Add the 1 1/4 tsp Tumeric and 1 tsp Cumin to the pot and stir until the onion is coated with the spices. Add the 1 1/2 tbps Garlic and saute for about 30 seconds, being careful not to let the garlic burn. Add the 1 1/2 cups Basmati Rice to the pot and stir until the rice is coated with the onion and spice mixture. Add the 2 1/4 cups Water, 1 tsp Salt, and 1 tsp Black Pepper to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. - Fill 1/3 of bowl with rice
- **The Chicken:** Mix together 2 tbps Garlic Minced 2 lbs Chicken Breast 1 tbsp Onion Powder 1 tbsp Parley 1 tbsp Paprika 1 tsp Salt 1 tsp Black Pepper 1 tbsp Cumin - Cook until done and chop into cubes and fill 1/3 of bowl next to rice
- **The Cucumber and Tomato Salad:** Chop cucumber and tomato into cubes 1 tsp Cumin 1 tsp Garlic 1/2 tsp Salt 1/2 cup Greek Yogurt 1 tbsp Parsley - Mix together and put into the remaining 1/3 of bowl next to chicken
- **The Sauce:** 1/2 lemon juice 1/2 cup greek yogurt 1 tbsp Light Mayonaise 2 tsp Hot Sauce 2 tsp Garlic Minced 1/2 tbsp Onion Powder 1 tbsp Paprika 1/2 tsp Salt 1/2 tsp Black Pepper - Mix together and drizzle over everything in the bowl