Description
A vibrant and satisfying bowl of lemon paprika chicken served over fluffy rice, topped with a creamy avocado and feta mixture and paired with roasted asparagus.
Ingredients
Scale
- 2 boneless skinless chicken pieces
- 1 cup uncooked rice
- 2 ripe avocados
- 1 cup crumbled feta cheese
- 1 whole lemon
- 2 teaspoons paprika
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 bunch asparagus
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh herbs, chopped
Instructions
- Preheat oven to 400°F and prepare a baking tray.
- In a bowl, mix olive oil, paprika, lemon juice, minced garlic, salt, and pepper. Coat the chicken evenly.
- Heat a skillet over medium heat and lightly oil it.
- Place asparagus on the baking tray, drizzle with olive oil, and season.
- Cook the chicken in the skillet for 6 to 7 minutes per side until fully cooked. Roast asparagus for 12 to 15 minutes. Cook rice according to package instructions.
- In a bowl, gently mix diced avocado, feta, fresh herbs, and a squeeze of lemon.
- Assemble by layering rice, adding chicken, topping with avocado mixture, and serving with roasted asparagus.
Notes
- Let the chicken rest before slicing to keep it juicy.
- Use fresh lemon juice for the best flavor.
- Keep avocado mixture chunky for better texture.
- Store leftovers in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
Keywords: lemon paprika chicken, chicken bowl recipe, avocado feta bowl, healthy chicken rice bowl, mediterranean chicken dish