Mediterranean Lemon Chicken Bowl

PREPARATION

1. Take the chicken breasts and make slits in them. Transfer to a bowl, add 2 tablespoons greek yogurt, 1 tablespoon lemon juice, 1 tablespoons garlic, 1 tablespoon mixed herbs, 1/2 tablespoon paprika, 1/2 tablespoon red chili, 2 tablespoon olive oil and 1/2 teaspoon salt. Mix well and marinate for 20 minutes.
2. In another bowl, add 130 grams greek yogurt, 1/2 teaspoon garlic, and 1 teaspoon lemon juice. Whisk well and keep aside.
3. Transfer the marinated chicken to a baking dish. Preheat the oven to 392°F/200°C and bake for 20–22 minutes.
4. Remove from the oven and keep aside.
5. In a bowl, add 70 grams cherry tomato, 145 grams cucumber, 50 grams feta cheese, 75 grams onions, 2 tablespoons parsley, 2 tablespoons balsamic vinegar, and 2 tablespoons olive oil.  Mix well until combined.
6. Cut the baked chicken into slices.
7. Serve the chicken with 150 grams boiled rice and the prepared salad. Drizzle with the yogurt sauce and garnish with parsley.