Mediterranean Grilled Chicken Plate

In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Mix well.
Coat the chicken breasts in the marinade and let them sit for 30 minutes to absorb the flavors.
Grill the Chicken:

Preheat the grill or a grill pan over medium heat.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
Remove from heat and let rest before slicing.
Prepare the Salad:

In a large bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss everything together and set aside.
Make the Rice Pilaf:

In a medium pot, melt butter over medium heat.
Add the basmati rice and stir for 1 minute to toast the rice lightly.
Add turmeric, cumin, and a pinch of salt, then pour in the chicken broth.
Cover and bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Assemble the Plate:

Slice the grilled chicken into strips.
On each plate, serve a portion of rice pilaf, a generous helping of salad, and sliced grilled chicken.
Add a dollop of tzatziki sauce on the side and serve with warm pita bread for dipping.
Serving and Storage Tips: