Healthy Bowl with Chicken | Protein-Rich & Fit

First, halve the chicken breast fillet lengthwise and place it in a sealable container. Peel and press the garlic and add it to the meat. Add 1 tbsp rapeseed oil, grated lemon zest, paprika powder, cumin, salt, and pepper. Close the container, shake well to distribute the spices evenly, and let it marinate in the refrigerator.

Rinse the basmati rice thoroughly, place it in a pot, add 350 ml water, salt, and bring to a boil. Once the water boils, reduce the heat, put on the lid, and let the rice simmer for about 15–18 minutes.

Meanwhile, prepare the vegetables: Peel the carrot and use a peeler to shave it into long, thin strips. Lightly salt and let it sit briefly to soften. Cut the spring onion into fine rings. Wash the tomato and cucumber and cut them into small cubes. Finely chop the parsley and mix it with the tomato and cucumber cubes and a pinch of salt.