Mediterranean Chicken Bowls

While rice cooks, zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Halve, peel, and thinly slice onion. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomato. In a large bowl, stir together juice from half the lemon, a pinch of salt, and a large drizzle of olive oil. Add up to ¼ of the onion. (You’ll build your salad in this same bowl later. Use as much onion as you’d like to eat in said salad. You’re the chef!)

In a small bowl, combine sour cream and lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat chicken dry with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining onion and cook until lightly browned and slightly softened, 4-5 minutes. Add chicken, Turkish Spice, salt (we used ½ tsp kosher salt; 1 tsp for 4 servings), and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Remove from heat; squeeze in lemon juice to taste. Taste and season with salt and pepper.

Meanwhile, add cucumber and tomato to bowl with marinated onion. Season with salt and pepper; stir to combine.