Baked Chicken and Cauliflower Rice Bowl

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

In a bowl, toss the chicken breast pieces with half of the olive oil, smoked paprika, garlic powder, onion powder, half of the salt, and half of the black pepper until evenly coated.

Arrange the seasoned chicken on one side of the baking sheet. On the other side, add the bell pepper strips and zucchini slices, tossing them with the remaining olive oil and a pinch of salt and pepper.

Bake in the preheated oven for 20-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

While the chicken and vegetables are baking, heat a large non-stick skillet over medium-high heat. Add the cauliflower rice and sauté for 5-7 minutes until softened and any excess moisture has evaporated. Season with the remaining salt.

In a small bowl, whisk together the non-fat Greek yogurt, fresh lemon juice, chopped dill, and a pinch of pepper to create the sauce.

Assemble the bowls by dividing the warm cauliflower rice between two bowls. Top with the roasted bell peppers, zucchini, and baked chicken.

Drizzle the lemon-herb yogurt sauce over the top of each bowl and serve immediately.