Healthy Bowl with Chicken

INSTRUCTIONS

• 1
  First, slice the chicken breast lengthwise and place it in a sealable container. Then, peel the garlic, press it over the chicken, and add 1 tablespoon of oil, grated lemon zest, ground sweet paprika, ground cumin, salt, and pepper. Close the container, shake it to distribute the spices evenly, and let it marinate in the refrigerator.
• 2
  Rinse the rice, put it into a pot, pour in 350 ml of water, salt, and bring to a boil. Once the water starts boiling, reduce the heat to low, cover the pot with a lid, and cook the rice for 15–18 minutes.
• 3
  Meanwhile, prepare the vegetables: Peel the carrot, grate it into long strips with a peeler, salt it, and let it soften. Finely chop the spring onion. Wash the tomato and cucumber and dice them into small cubes. Finely chop the parsley and mix it with the diced tomato, cucumber, and a pinch of salt.
• 4
  Once the rice is cooked, remove the pot from the heat, stir in the corn, cover the pot again with a lid, and let it steam.
• 5
  Now, take a small non-stick pan and heat it dry over medium to high heat. Then, take the marinated chicken out of the refrigerator, place it in the hot pan, and sear it over medium to high heat for 2–4 minutes per side (cooking time depends on the thickness of the meat). After searing, remove the meat from the pan and slice it into thinner pieces.
• 6
  Prepare 2 bowls and divide the cooked rice with corn between them. Evenly spread the chicken slices, grated carrot, spring onion, and tomato-cucumber mixture over the rice and serve.