• In a small pot, combine rice, 1¼ cups water, ¼ tsp turmeric, and a pinch of salt (for 4 servings, use 2¼ cups water, ½ tsp turmeric, and a big pinch of salt). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

• Keep covered off heat until ready to serve.

• Wash and dry produce.

• Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Roughly chop olives. Zest and halve lemon. Roughly chop cilantro.

• Pat chicken* dry with paper towels. Season all over with paprika, remaining turmeric, half the garlic powder, salt, and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

• Turn off heat; transfer to a cutting board. Wipe out any burned bits from pan if necessary. TIP: Leave the browned bits for flavor!

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer chicken to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!).

• In pan used for chicken, heat a drizzle of oil over medium-high heat. Add onion, bell pepper, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until tender, 4-5 minutes. TIP: Fond in the pan from cooking your chicken will be incorporated into your veggies, boosting the flavor!

• While veggies cook, in a small bowl, combine yogurt, juice from half the lemon, half the lemon zest, and salt.

• In a separate small bowl, combine olives, cilantro, remaining lemon zest, and juice from remaining lemon.

In a seperate small bowl, combine your olives, remaining lemon zest, cilantro, and juice from reamaining lemon.

• Fluff rice with a fork.

• Thinly slice chicken crosswise.

• Divide rice between shallow bowls. Top with veggies and chicken. Garnish with olive gremolata and drizzle with lemon yogurt sauce. Serve.