Warm Lunch Bowl with Chicken, Vegetables, and Lemon-Garlic Sauce
Ingredients
- —250 g chicken breast, cut into strips
- —1 red bell pepper, diced
- —1 zucchini, sliced into half-moons
- —½ red chili (optional, deseeded)
- —1 small tomato, chopped
- —1 clove of garlic, minced
- —1 tsp olive oil
- —Juice of ½ lemon
- —Pepper, salt, paprika powder, and a pinch of cumin
- —Fresh parsley or cilantro
- —For the lemon-garlic sauce:
- —3 tbsp (45 g) full-fat yogurt (goat or sheep)
- —½ tsp garlic powder
- —1 tsp lemon juice
- —Pepper, salt
Instructions
Preparation
Heat the olive oil in a large pan.
Sauté the chicken strips until golden brown, about 5–6 minutes. Remove from the pan and keep warm. Use a grill pan for those lovely char lines!
Briefly sauté the garlic and (optional) red chili. Add the bell pepper, zucchini, and tomato, and cook for 5–7 minutes over medium heat.
Season with salt, pepper, paprika powder, and cumin.
Return the chicken to the pan, toss everything together, and drizzle with lemon juice.
Meanwhile, mix the ingredients for the sauce in a small bowl.
💡 The flavors of Southern Spain: fresh, aromatic, and perfectly balanced — without heavy sauces or added sugars.
Serving Tip
Serve the bowl warm in a deep plate, with the lemon-garlic sauce on the side or swirled on top. Garnish with fresh herbs and a slice of lemon.
Storage Tip
Keep covered in the fridge for up to 2 days. Delicious cold as a lunch or quickly reheated in a pan.