One-pot chicken and rice

Ingredients:

• 5 chicken breasts, poked with a fork and diced into cubes
• 2 tbsp Greek yogurt
• Juice of ½ lemon
• 1 tsp tomato paste
• ½ tbsp olive oil
• 3 cloves garlic, grated
• Salt, cumin, smoked paprika, chili powder, curry powder, black pepper (to taste)

Instructions:

1. In a large mixing bowl, combine chicken with all marinade ingredients.
2. Cover and refrigerate for at least 1 hour, preferably overnight.

Ingredients:

• 2 red bell peppers, thinly sliced
• 2 jalapeños, thinly sliced (optional)
• 1 onion, thinly sliced
• 3 cloves garlic, finely minced
• 5/3 cups short-grain rice, washed and drained
• 10/3 cups water
• 1 chicken bouillon cube
• Olive oil (1–1.5 tbsp total)
• Salt & black pepper (to taste)
• Optional: your favorite sauce (e.g., green garlic sauce)

Instructions:

1. Heat ½ tbsp olive oil in a wide, deep pot over medium heat.
2. Add chicken in batches (do not overcrowd) and sear 3–5 mins per side. Check doneness on the thickest cube.
3. Remove cooked chicken and set aside.
4. Add ½ tbsp olive oil to the same pot, then sauté bell peppers, jalapeños, onion, and garlic for 5–7 mins. Deglaze with water or stock if needed. Remove veggies and set aside.
5. Add ½ tbsp olive oil, then add rice and sauté 2–3 mins.
6. Pour in 10/3 cups water and mix to prevent sticking. Add bouillon cube.
7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 mins.
8. Turn off heat but leave lid on for 5 mins, then fluff rice with a fork.
9. Stir in cooked chicken and veggies or serve on top. Add your favorite sauce — green garlic sauce recommended.