Lemon Chicken Green Goddess Rice Plate

Let's Cook

1. Step 1.

   Reheat the prepared chicken, cooked rice, and broccoli until hot throughout. If using a microwave, cover loosely and heat in 30-second intervals, stirring the rice and flipping the chicken halfway, until the chicken reaches 165°F (74°C) and the broccoli is tender. Alternatively, warm the rice and broccoli in a steamer or skillet over medium heat, and reheat the chicken in a separate covered pan over medium-low heat to avoid drying it out.

2. Step 2.

   While the rice, chicken, and broccoli reheat, slice the cucumber and avocado. Halve the cucumber lengthwise and cut into half-moons, and slice the avocado into wedges or cubes. If not serving immediately, toss the avocado with a little lemon juice to prevent browning.

3. Step 3.

   Once the rice is hot, spread it evenly over the bottom of a plate or shallow bowl to form a base. Arrange the warm broccoli and fresh spinach on top of the rice, letting the spinach wilt slightly from the residual heat.

4. Step 4.

   Add the sliced chicken, cucumber, and avocado over the vegetables, arranging them in sections or a fan for a balanced plate.

5. Step 5.

   Spoon the lemon-herb yogurt sauce generously over the chicken and vegetables, or drizzle it in a zigzag pattern. Finish with a squeeze of fresh lemon, a sprinkle of chopped parsley, and a generous grind of black pepper to taste.