Spring Chicken Rice Bowl

Tender grilled chicken over brown rice with cool cucumber and a creamy yogurt sauce — a healthy, balanced spring bowl that's filling without being heavy.

Instructions

1. Cook the brown rice following packet instructions. Fluff and keep warm.
2. Prepare the chicken: Slice the chicken breast in half horizontally to create thinner fillets. Season with salt, pepper, a drizzle of olive oil, and a squeeze of lemon.
3. Cook the chicken: Grill or pan-fry over medium-high heat for 4–5 minutes per side until golden and cooked through. Rest for 3 minutes, then slice.
4. Make the yogurt sauce: Mix the Greek yogurt with a squeeze of lemon juice, a small grated garlic clove, a pinch of cumin, salt, and pepper.
5. Prep the cucumber: Dice or slice thinly.
6. Assemble: Divide the rice between two bowls. Top with the sliced chicken and cucumber. Spoon the yogurt sauce generously over the top.