Lemon Pepper Chicken and Rice Bowl

1. Preheat oven to 400°F.

2. In a large bowl, cover chicken in olive oil and add kosher salt, pepper, minced garlic, lemon zest, onion powder, cayenne pepper, and paprika. Mix until chicken is fully coated.

3. On a baking sheet with a wire rack, lay out the chicken into an even layer and bake for 35-40 minutes, flipping halfway through.

4. While the chicken bakes, in a small bowl, mix partially melted butter with minced parsley, salt, pepper, garlic powder, onion powder, paprika, honey, and a splash of lemon juice to make the butter compound.

5. Toss the cooked chicken in the butter compound until evenly coated.

6. In a medium saucepan over medium heat, add olive oil, salt, turmeric, dried parsley, garlic powder, paprika, onion powder, and bay leaf. Stir and cook for about 1 minute.

7. Add washed jasmine rice, mixing until fully coated in seasonings.

8. Add chicken stock and bring the mixture to a boil, stirring occasionally.

9. Once almost all the liquid has been absorbed by the rice, reduce heat to the lowest setting and cover for 20 minutes until rice is cooked.