Warm Saffron Yogurt Chicken Bowl with Pistachio Rice, Seared Zucchini and Fresh Cucumber Sauce

Instructions

1. 1

   1. In a medium bowl, mix 120 g (1/2 cup) Greek yogurt with the saffron, half of the chopped garlic, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 1 g (1/2 tsp) sweet paprika. Add the chicken, toss well, and marinate for 15 minutes at room temperature or up to 30 minutes refrigerated.

2. 2

   2. Meanwhile, place the basmati rice and water in a medium saucepan with a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and stir in the chopped pistachios and half of the scallions.

3. 3

   3. In another bowl, make the fresh sauce by mixing the remaining 60 g (1/4 cup) Greek yogurt with the cucumber, remaining garlic, 30 ml (2 tbsp) lemon juice, dill, mint, 1 g (1/4 tsp) salt, and 15 ml (1 tbsp) olive oil. Chill until ready to use.

4. 4

   4. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the zucchini with 1 g (1/2 tsp) sweet paprika, 1 g (1/4 tsp) salt, and the remaining black pepper for 5 to 7 minutes, until golden but still firm. Remove and set aside.

5. 5

   5. In the same skillet, cook the marinated chicken over medium heat for 8 to 10 minutes, stirring occasionally, until nicely browned and it reaches a safe internal temperature of 165°F / 74°C.

6. 6

   6. To serve, divide the pistachio rice among 4 bowls. Top with the warm chicken and seared zucchini. Finish with spoonfuls of fresh cucumber sauce and the remaining scallions. Serve immediately.

7. 7

   7. If you prefer an oven finish for the chicken, spread it on a tray and bake at 425°F / 220°C for 12 to 15 minutes, or until it reaches 165°F / 74°C; then assemble the bowls the same way.