Smoky Paprika Chicken Bowl with Turmeric Rice, Crispy Cauliflower, and Lime Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, 1/2 tablespoon smoked paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread in a single layer.

2. 2

   Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp around the edges.

3. 3

   Meanwhile, place the jasmine rice and water in a medium saucepan with the ground turmeric, 1/4 teaspoon salt, and 1 teaspoon olive oil. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   In a bowl, mix the chicken with 1 tablespoon olive oil, the remaining smoked paprika, the remaining ground cumin, 2 minced garlic cloves, honey, the zest of 1 lime, 1 tablespoon lime juice, 1/2 teaspoon salt, and black pepper to taste.

5. 5

   Heat a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F.

6. 6

   For the sauce, mix the Greek yogurt, 1 grated garlic clove, 1 tablespoon lime juice, 1 teaspoon lime zest, a pinch of salt, and black pepper in a bowl. Fold in the diced cucumber and mix well.

7. 7

   In another small bowl, combine the red onion with the fresh parsley, 1 teaspoon olive oil, a pinch of salt, and a few drops of the remaining lime juice.

8. 8

   Fluff the turmeric rice with a fork. Divide the rice among 4 bowls, then add the chicken, roasted cauliflower, and the red onion-parsley mixture. Finish with the lime yogurt sauce on top or on the side and serve immediately.