Healthy chicken bowl

Cut the chicken breast in half lengthwise and place it in a sealable container. Peel and crush the garlic, and add it to the meat along with the oil, grated lemon zest, sweet paprika, cumin, salt, and pepper. Close the container, shake well to coat the meat evenly with the spices, and place in the refrigerator to marinate.

Rinse the rice, place it in a pot, pour in 350 ml of water, season with salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15–18 minutes.

Meanwhile, prepare the vegetables: peel the carrot and use a vegetable peeler to cut it into long, thin ribbons, then salt them to soften. Finely slice the spring onion. Wash the tomato and cucumber and cut them into small cubes. Chop the parsley and mix it with the tomato, cucumber, and a pinch of salt.