Prep Time: 20 minutes / Servings: 2 / Calories: 380 / Protein: 42g / Carbs: 28g / Fats: 8g

Ingredients:

500g chicken breast, diced
3/4 cup plain Greek yoghurt (full fat)
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
1 cup brown rice or cauliflower rice (for lower carb)
1 cup baby spinach
1/2 cucumber, sliced
1/4 red onion, thinly sliced
Handful of cherry tomatoes, halved
Fresh lemon juice
Fresh parsley to serve

Method:

Step 1: Mix the Greek yoghurt, garlic, cumin, paprika, turmeric, salt and pepper in a bowl. Add the diced chicken and coat well. Leave to marinate for at least 10 minutes if you have time.

Step 2: Heat a non-stick pan over medium-high heat. Cook the chicken for 6 to 8 minutes until golden and cooked through.

Step 3: Cook your rice according to the packet instructions. Swap for cauliflower rice to keep it lower carb.

Step 4: Assemble your bowl. Start with the rice, add the spinach, cucumber, red onion and tomatoes, then top with the chicken.

Step 5: Squeeze fresh lemon juice over the top, add parsley and serve immediately.