Roasted Chicken, Cucumber Salad, and Rice

• 1 Pound chicken thighs
• 4 Tablespoon olive oil
• 1 Teaspoon salt
• 1/2 Teaspoon black pepper
• 1 Teaspoon garlic powder
• 1 Teaspoon paprika
• 1/2 Teaspoon cumin
• 1/2 Teaspoon turmeric
• 2 Cup basmati rice
• 4 Cup water
• 1 Teaspoon olive oil
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/4 Teaspoon cumin
• 1/4 Teaspoon turmeric
• 1/2 cucumber
• 1/4 Cup greek yogurt
• 3 Tablespoon dill
• 1/2 lemon
• 1 Tablespoon olive oil
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Teaspoon garlic powder
• 2 cucumber

• Preheat the oven to 350 degrees F / 176 degrees C.
• Add the chicken to a baking dish. Season with olive oil, salt, pepper, garlic powder, paprika, cumin, and turmeric. Place in the oven and bake for 50 minutes.
• While the chicken is baking, get started on the rice. Add the rice, water, olive oil, salt, pepper, turmeric, and cumin to a pot. Stir until combined. Cover the pot and cook over medium-low heat for 20 minutes. Once done, remove from heat and let rest, covered, for 10 more minutes. After 10 minutes, uncover the pot and fluff the rice with a fork.
• To make the cucumber salad, start by making the dressing. Peel the cucumber and grate it into a bowl using a cheese grater.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.