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Wash the rice first
Season 500g chicken breast with 1 tbsp yogurt, paprika, chilli powder, chilli flakes, dried oregano, salt, pepper, and lemon juice
Dice the chicken into 125g portions
Chop the sundried tomatoes, red onion, cherry tomatoes, mushrooms, and yellow capsicum
Per oven-safe glass bowl, add 3 tbsp dry rice, ¼ cup chicken stock, ½ tsp garlic, 1 tbsp light cream, 1 tbsp greek yogurt, a sprinkle of paprika, chilli flakes, dried oregano, salt and pepper, 12g chopped sundried tomatoes, 5g Parmesan, and your choice of vegetables
Add 125g seasoned diced chicken breast to each bowl
Bake at 180°C for 40 minutes
Serve with fresh parsley and a sprinkle of Parmesan