• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• To a medium pot, add 1 1/2 cups (3 cups) water, half the Golden Turmeric Spice Blend and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered. 
• Peel, then finely mince or grate garlic.
• Zest, then juice half the lime. Cut any remaining lime into wedges.
• Core, then cut pepper into 1-inch pieces.
• Half zucchini lengthwise, then cut into 1-inch half-moons.

• Meanwhile, heat a large non-stick pan over medium-high.
• Pat chicken dry with paper towels.
• To a medium-sized bowl, add chicken, 1/2 tbsp (2 tbsp) olive oil, remaining Golden Turmeric Spice Blend, Mexican Seasoning and half the garlic. Season with salt and pepper. Toss to coat.

• When hot, add 1 tbsp (2 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

• To the same pan, add 1/2 tbsp (1 tbsp) olive oil, zucchini and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.

• Finely chop cilantro.
• To a medium-sized bowl, add yogurt, lime juice, remaining garlic, cilantro and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine. 

• To rice, add lime zest. Season with salt and stir to combine.
• Thinly slice chicken.
• Divide rice and veggies between plates.
• Top rice with chicken.
• Drizzle herby yogurt sauce over top.
• Squeeze a lime wedge over top.

If you've opted for double chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken breasts.