Creamy Herb Grilled Chicken Bowls (Print Version)

# Ingredients:

→ For the Grilled Chicken

01 - 2 large boneless chicken breasts, halved horizontally
02 - 15 ml olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ For the Creamy Herb Dressing

07 - 180 ml Greek yogurt or sour cream
08 - 15 ml mayonnaise (optional)
09 - 15 ml fresh lemon juice
10 - 2 cloves garlic, finely grated or minced
11 - 30 ml fresh parsley, finely chopped
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ For the Fluffy Rice

14 - 1 cup basmati or jasmine rice
15 - 2 cups water
16 - 0.5 teaspoon salt
17 - 15 ml olive oil or 15 grams butter

→ For the Fresh Salad

18 - 1 cup cherry tomatoes, halved
19 - 0.5 medium cucumber, thinly sliced
20 - 2 cups mixed salad greens
21 - 15 ml olive oil
22 - 5 ml fresh lemon juice or white wine vinegar
23 - Salt, to taste
24 - Freshly ground black pepper, to taste

# Instructions:

01 - Rinse the basmati or jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine 2 cups of water and 0.5 teaspoon of salt, bringing it to a rolling boil. Add the rinsed rice, reduce the heat to its lowest setting, cover the saucepan tightly, and simmer for 15 minutes. Remove from heat and allow the rice to steam, still covered, for an additional 5 minutes. Fluff with a fork before serving, incorporating 15 ml olive oil or 15 grams butter, if desired.
02 - Pat the halved chicken breasts dry with paper towels. Rub them thoroughly with 15 ml olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and freshly ground black pepper. Preheat a grill or grill pan over medium-high heat. Grill the seasoned chicken for approximately 5-6 minutes per side, or until it reaches an internal temperature of 75°C (165°F). Remove from heat, let it rest for a few minutes to retain juices, then slice against the grain into uniform pieces.
03 - In a small bowl, whisk together 180 ml Greek yogurt or sour cream, 15 ml mayonnaise (if utilizing), 15 ml fresh lemon juice, 2 cloves of finely grated or minced garlic, and 30 ml finely chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste, stirring until well combined. Refrigerate until ready to serve to allow flavors to meld.
04 - In a large mixing bowl, combine 1 cup halved cherry tomatoes, 0.5 medium thinly sliced cucumber, and 2 cups mixed salad greens. Drizzle with 15 ml olive oil and 5 ml fresh lemon juice or white wine vinegar. Season with salt and freshly ground black pepper, then gently toss to ensure all ingredients are evenly coated.
05 - Evenly distribute the fluffy rice among four individual serving bowls. Arrange the sliced grilled chicken alongside the rice. Top the chicken and rice with generous dollops of the creamy herb dressing. Serve the fresh salad on the side of each bowl. Enhance with additional dressing or freshly ground black pepper as preferred.

# Notes:

01 - Explore different fresh herbs such as dill, mint, or chives to introduce unique flavor dimensions to the creamy dressing.
02 - Should a grill be unavailable, an indoor grill pan or heavy-bottomed cast-iron skillet can yield equally delicious results for cooking the chicken.
03 - Elevate the salad's taste and texture by incorporating additions like crumbled feta cheese, kalamata olives, or toasted nuts.
04 - For streamlined meal preparation, cook the rice in advance. The creamy herb dressing can be prepared up to two days ahead and stored refrigerated in an airtight container.
05 - Introduce a subtle warmth and spice by adding a small pinch of red pepper flakes to the creamy herb dressing.

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