Blackened Chicken Rice Bowl with Fresh Cucumber & Tomato Salad

Shopping list

• 2 pieces boneless, skinless chicken breasts

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• 2 tbsp olive oil — for chicken

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• 1 tsp smoked paprika

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• 1 tsp garlic powder

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• 1 tsp onion powder

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• 0.5 tsp dried oregano

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• 0.5 tsp dried thyme

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• 0.5 tsp cayenne pepper — optional

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• 1 tsp sea salt

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• 0.5 tsp freshly ground black pepper

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• 1 cup jasmine rice

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• 2 cups water

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• 0.5 tsp salt — for rice

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• 1 cup cherry tomatoes — halved

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• 1 whole cucumber — diced and thinly sliced

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• 1 tbsp fresh lemon juice

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• 1 tbsp chopped parsley

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• salt — for salad

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• black pepper — for salad

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• 1 unit avocado

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Step by step

1. 1

   Rinse the jasmine rice and cook with the water and salt according to the package directions. Fluff with a fork.

2. 2

   In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.

3. 3

   Rub the chicken breasts with olive oil and coat evenly with the seasoning blend.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5– 6 minutes per side, or until the internal temperature reaches 165°F (74°C).

5. 5

   Let the chicken rest for 5 minutes, then slice into strips.

6. 6

   In a bowl, combine the diced cucumber, cherry tomatoes, olive oil, lemon juice, parsley, salt, and pepper. Toss gently.

7. 7

   Arrange the rice, sliced chicken, cucumber slices, and tomato-cucumber salad in serving bowls with the avocado.

8. 8

   Serve immediately with extra lemon wedges if desired.