Healthy Bowl with Chicken

INSTRUCTIONS

• 1
  First, cut the chicken breast lengthwise and place it in a sealable container. Then peel the garlic, press it into 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 fridge.
• 2
  Rinse the rice, pour it into a pot, add 350 ml of water, salt it, and bring it 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
  In the meantime, 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 cut them into small cubes. Finely chop the parsley and mix it with the chopped 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 the 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 fridge, place it in the hot pan, and fry it over medium to high heat for 2–4 minutes on each side (the cooking time depends on the thickness of the meat). After frying, remove the meat from the pan and cut it into thin slices.
• 6
  Prepare 2 bowls and divide the cooked rice with corn between them. Evenly spread the slices of chicken, grated carrot, spring onion, and tomato-cucumber mixture over the rice and serve.