Mediterranean Chicken Bowl

Ingredients: The ingredient amounts are for four servings.

• Chicken Breast 4 (125g or 4.4oz per breast)
• Veg to Roast: 1 red pepper, 1 yellow pepper, 1 courgette, ½ small red onion, 1 tsp olive oil, pinch of salt, twist of black pepper.
• Greek Yoghurt 3 tbsp, 0% fat
• Dill 2 tbsp, chopped
• Garlic 2 cloves
• Paprika 1 tsp
• Cumin 1 tsp
• Lemon Juice 1 lemon
• Salt & Pepper 1 pinch
• Yoghurt Sauce: 5 tbsp 0% fat greek yoghurt, ½ cucumber grated and squeezed, juice of ½ lemon, 1 pinch of salt, twist of black pepper.
• Basmati Rice 60g or 2.1oz per portion, dry

Instructions:

In a bowl, mix the Greek yogurt, dill, garlic, paprika, cumin, lemon juice, salt, and
pepper. Add the chicken and coat well. Leave to marinate while preparing the rest.
Cook the rice according to packet instructions.

Oven: Bake at 200°C for 20 to 25 minutes, flipping halfway. Air fryer: Cook at 200°C
for 12 to 15 minutes, flipping halfway. Ensure fully cooked, then slice.

Heat a pan with a little olive oil. Add the peppers, courgette, and onion. Season and
cook for 8 to 10 minutes until softened and lightly charred.

Combine the Greek yogurt, grated cucumber, dill, lemon juice, salt, and pepper.
Mix well.

Divide the rice between bowls. Add the cooked vegetables and sliced chicken.
Spoon over the yogurt sauce.