Premium Package Recipe

Prepare protein

If using chicken: trim excess fat and cut thighs into 1–1.5 inch strips. If using tofu: press tofu 20–30 minutes to remove moisture, then cut into 1-inch cubes.

In a medium bowl combine yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, red chili flakes (if using), salt and black pepper. Whisk until smooth.

Divide marinade: put chicken strips into the bowl with marinade and toss to coat thoroughly. For tofu, use the same marinade (or coconut yogurt version) and gently toss cubes to coat. Cover and refrigerate for at least 30 minutes, ideally 2 hours (up to overnight).

While protein marinates, prepare vegetables: slice bell peppers, onion, and zucchini; halve cherry tomatoes; wash spinach and pat dry.

Toss prepared vegetables (except spinach and cherry tomatoes) with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a baking sheet in a single layer if roasting, or reserve for sautéing.

Option A — Grill or broil (recommended for char): Preheat grill to medium-high or set broiler. Thread chicken strips or tofu cubes onto skewers (soak wooden skewers 20 minutes first) or lay on oiled grill pan. Grill 3–4 minutes per side for chicken until internal temp reaches 165°F (74°C); tofu 2–3 minutes per side until charred edges. Remove and let rest 5 minutes.

Option B — Pan-sear: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook 3–5 minutes per side until cooked through. For tofu, cook cubes turning occasionally until golden on all sides, about 6–8 minutes total.

Roasting method: Preheat oven to 425°F (220°C). Roast the oiled peppers, onion and zucchini on a rimmed sheet for 15–20 minutes, stirring once, until tender and slightly charred. Add cherry tomatoes in the final 5 minutes. Remove and toss with garlic butter or olive oil and spinach so spinach wilts slightly from residual heat.

Stovetop method: In a large skillet over medium-high heat, add 1 tablespoon olive oil. Sear peppers and onion 5–7 minutes until softened, add zucchini and cook 4–5 more minutes. Stir in cherry tomatoes for 1–2 minutes, then add garlic butter or olive oil and spinach; cook until spinach wilts. Season to taste with salt and pepper.

Fluff cooked rice and divide into 4 serving bowls (approximately 3/4 cup cooked rice per serving).

Top rice with a portion of the roasted or sautéed vegetables, then arrange sliced grilled chicken or tofu on top.

Drizzle with tzatziki or garlic yogurt sauce (about 1–2 tablespoons per bowl), sprinkle with chopped cilantro and toasted sesame seeds, and add a lemon wedge on the side. Serve immediately.