Step 1

Combine chicken and marinade in a sealable ziploc bag and refrigerate for 2 hours.

Step 2

Preheat oven to 400F.

Step 3

Transfer chicken and marinade to a glass baking dish.

Step 4

Bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165F.

Step 5

Remove from oven and shred it. Set aside.

Step 6

FOR THE RICE

Step 7

Combine prepared rice, lemon zest, lemon juice, turmeric powder, salt, and pepper in a bowl; mix until thoroughly combined. Set aside.

Step 8

FOR THE SALAD

Step 9

Combine cucumbers, carrots, lemon juice, salt, and pepper in a bowl; mix until well combined.

Step 10

Transfer prepared lemon rice to 4 bowls.

Step 11

Layer the chicken and salad over the rice.

Step 12

Garnish with parsley.

Step 13

Serve with lemon wedges.